LOS ANGELES—Hopefully you haven’t put your grills away just yet. Labor Day weekend is behind us, but the weather is still right in California for a freshly grilled burger. Let’s make this one a seafood burger. Lump crab and large shrimp combined with spicy jalapenos, Tabasco sauce and a kick of Dijon mustard. Don't forget the crunch of Panko crumbs and bread crumbs. These burgers are the perfect way to take advantage of fresh seafood in a new form.
Crab and shrimp burgers. Photo courtesy of DuoDishes.com
Crab and Shrimp Burgers – Serves 8
1 1/2 cups large shrimp, cleaned, peeled and chopped
1 1/2 cups fresh crab meat
Zest and juice of 1 lemon
1 teaspoon Tabasco sauce
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 jalapeno, deseeded and minced
1 medium onion, chopped
4 tablespoons fresh parsley, chopped
1/2 teaspoon white pepper
1 1/2 teaspoons kosher salt
1/3 cup Panko crumbs
1 egg, lightly whisked
1 1/2 cups bread crumbs
1 teaspoon Old Bay Seafood Seasoning*
2 tablespoons unsalted butter, optional
1. In a large bowl, carefully mix all of the ingredients except the breadcrumbs, seafood seasoning and butter. Form into 8 patties and set on a baking sheet. Chill for an hour.
2. In a small bowl, whisk together the bread crumbs and seafood seasoning. Once the patties have chilled, cover all sides of the patties with the bread crumb mixture and lay on a separate baking sheet. Bake in an oven preheated to 375 degrees for 15-20 minutes, flipping once.
3. If desired, top each patty with a bit of butter and set the burgers onto a vegetable grill basket. Heat for 1-2 minutes on a preheated grill just for flavor and a little color. Serve on warm buns.
*You can easily omit this item, but it does add unique flavor.