{"id":186,"date":"2011-03-30T10:04:00","date_gmt":"2011-03-30T10:04:00","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=186"},"modified":"2011-03-30T10:04:00","modified_gmt":"2011-03-30T10:04:00","slug":"burguer-cangreburguer","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/03\/30\/burguer-cangreburguer\/","title":{"rendered":"Burguer cangreburguer"},"content":{"rendered":"<p> <IMG src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\" id=\"img_0\" class=\"imgcen\"><\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<p>300 gr cangrejo real de kamchatka.<br \/>\n200 gr merluza fresca.<br \/>\n100 gr pan.<br \/>\n2 huevos.<br \/>\nBollos de pan para hamburguesas con s\u00e9samo.<br \/>\nQueso Cheddar.<br \/>\nCogollos de lechuga.<br \/>\nTomate.<br \/>\nPepinillo en vinagre.<br \/>\nKetchup.<br \/>\nMostaza.<\/p>\n<p>Picar finamente la merluza -limpia de piel y espinas- y mezclarla con el cangrejo y el pan -ambos picados- y el huevo, y amasar bien la mezcla. Darle luego forma de hamburguesa y meterla en la nevera. Seguidamente deshojar, limpiar y secar los cogollos de lechuga. Cortar en rodajas el tomate pelado y rebanar tambi\u00e9n el pepinillo, pero en este caso usando un cortador ondulado. A continuaci\u00f3n cocinar la hamburguesa en la plancha o una sart\u00e9n anti-adherente hasta que est\u00e9 bien hecha por dentro. Salsearla con ketchup y mostaza. Abrir un bollo de pan y colocarla dentro, cubierta de queso Cheddar, tomate, hojas de cogollo y pepinillo. Saltearla de nuevo y poner la tapa.<\/p>\n<p><object style=\"border: 0pt none; background: none repeat scroll 0% 0% transparent; margin: 0pt;\" id=\"flashObj\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=9,0,47,0\" width=\"590\" height=\"332\"><param  name=\"movie\" value=\"http:\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\"><\/param><param  name=\"bgcolor\" value=\"#FFFFFF\"><\/param><param  name=\"flashVars\" value=\"web=externos&#038;videoId=867353474001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\"><\/param><param  name=\"base\" value=\"http:\/\/admin.brightcove.com\"><\/param><param  name=\"wmode\" value=\"transparent\"><\/param><param  name=\"seamlesstabbing\" value=\"false\"><\/param><param  name=\"allowFullScreen\" value=\"true\"><\/param><param  name=\"swLiveConnect\" value=\"true\"><\/param><param  name=\"allowScriptAccess\" value=\"always\"><\/param><embed  src=\"\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" wmode=\"transparent\" bgcolor=\"#FFFFFF\" flashvars=\"web=externos&#038;videoId=867353474001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" base=\"http:\/\/admin.brightcove.com\" name=\"flashObj\" seamlesstabbing=\"false\" type=\"application\/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" swliveconnect=\"true\" pluginspage=\"http:\/\/www.macromedia.com\/shockwave\/download\/index.cgi?P1_Prod_Version=ShockwaveFlash\" width=\"590\" height=\"332\"><\/embed><\/object><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 300 gr cangrejo real de kamchatka. 200 gr merluza fresca. 100 gr pan. 2 huevos. Bollos de pan para hamburguesas con s\u00e9samo. Queso Cheddar. Cogollos de lechuga. Tomate. Pepinillo en vinagre. Ketchup. Mostaza. Picar finamente la merluza -limpia de piel y espinas- y mezclarla con el cangrejo y el pan -ambos picados- y el [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[229,290,647,717,841,875,965,1299],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/186"}],"collection":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/comments?post=186"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/186\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}