Seafood Burgers with Remoulade Sauce

Ingredients:
for the seafood burgers:
1/3 cup mayonnaise
1 largo egg, lightly beaten
4 pieces day old bread
1/4 cup Nestle Fresh
2 tbs white onions, finely chopped
1 tbs celery, finely chopped
1/2 tsp Worcestershire sauce
1 tsp dry mustard
1 tsp hot sauce
salt & fresh cracked black pepper
1/4 kl shrimps, shelled & deveined then chopped
1/4 kl calamares, chopped
1/4 kl fish fillet, chopped

for the remoulade:

1/2 cup mayonnaise

1/2 cup Nestle Sour Cream

1/4 cup Nestle Low Fat

2 tbs Dijon mustard

1 lemon, juiced

1/2 tsp paprika

1/2 tsp cayenne

salt & freshly cracked black pepper

2-3 tsp pickle relish

6 pcs. kani sticks (crabsticks)

1 pack Maggi Magic Sarap 8g

1/2 cup flour

2 tbs NIDO FORTIFIED

2 1/2 cups Japanese bread crumbs

2-3 beaten eggs

1 cup vegetable oil, for frying

4 burger buns

2 tbsp unsalted butter, room temp lettuce & tomato for garnish

Procedures:
To make seafood burgers:
1. In a large bowl, whisk mayonnaise, egg, Nestle Fresh, onions, celery, Worcestershire Sauce, dry mustard, hot sauce, Maggi Magic Sarap. Fold in the shrimps, fish fillet, calamari & kani sticks and 4 pcs of torn day old bread until just combined. Divide the seafood mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
2. Meanwhile make remoulade: In a bowl, whisk the mayonnaise, Nestle Sour Cream, Nestle Fresh, Dijon mustard, lemon juice, paprika, cayenne, pickle relish and salt & pepper to taste. Chill for 10 minutes.
3. Remove the patties from the refrigerator. Combine flour and NIDO FORTIFIED in a shallow dish then Japanese bread crumbs in another shallow dish. Dredge the patties in flour and milk mixture then beaten eggs then Japanese bread crumbs and pat along the edges.
4. In a frying pan, heat the oil. Cook the patties until golden brown in color on both sides.
5. Slice the burger buns in half, butter both sides and toast until golden in color.
6. To assemble the burgers, place a patty on the bottom half of each bun, spread the remoulade and top with a piece of lettuce and sliced tomato. Cover with the other half of the bun. Serve hot.