Crab Burger Recipe
Jun 8, 2011 10:01 am
Marcus Samuelsson's burger for seafood fans
By
One of my favorite food memories is from a trip I took to Trinidad and Tobago to visit my friend Wendy, who had moved back to Port-of-Spain after a few years in New York. She drove me to Maracas Beach, about 40 minutes outside of the city, where all the shacks along the beach sold the same thing: “bake ’n’ shark,” a grilled fish sandwich that Wendy loves. We placed our order with one of the vendors, then watched as he grilled the fish, fried the bread, and dressed our sandwiches with garlic sauce and chado benny, a condiment made from a cilantro-like herb, vinegar, and rum-pickled chilies. Sitting on the beach washing the sandwiches down with a cold Carib beer was one of those perfect moments that come only when you’re traveling. A regular vacationer might just dream about going back to that place, but the chef in me wants to re-create those moments, as I do with this Crab Burger.
Soul of a New Cuisine by Marcus Samuelsson, co-founder of Food Republic
Servings: 6 servings
Ingredients
2 cloves garlic, minced
1 jalapeño chili, seeds and ribs removed, finely chopped
1/4 cup cilantro, chopped
1 cup black beans, cooked, rinsed if canned
1/2 teaspoon salt
1 1/2 pounds jumbo lump crabmeat, picked over for shells and cartilage
2 cups plus 2 tablespoons all-purpose flour
2 tablespoons olive oil
Directions:
- Combine the garlic, jalapeño, cilantro, beans, and salt in a food processor and puree until smooth. Transfer the puree to a bowl and gently fold in the crabmeat and 2 tablespoons of the flour.
- Spread the remaining 2 cups flour on a plate. With wet hands, to prevent sticking, shape the crab mixture into 6 patties, 4 inches in diameter and 1 inch thick. Dredge the patties in the flour, shaking off any excess.
- Heat the olive oil in a large sauté pan over medium heat. When the oil starts to shimmer, add the patties, in batches if necessary, and cook for 4 minutes on each side.
- Serve at room temperature on toasted buns.
Level of Difficulty:
Easy
Prep Time:
10 minutes
Cooking Time:
10 minutes
ADVERTISEMENT
May is
Food Republic's
Grilling Month
Throughout May we will be offering wall-to-wall grilling coverage including grilling tips, gear advice and interviews with immortal Grilling Gods.
Grilling Month Giveaway
All month we're giving away an amazing lineup of grilling-related items. Come back every few days to enter and win.
Enter the Contest »
Now if only we could translate the dang website
Beer and steak make a manly grilling summer fave
Drink like it’s 1920 with Sidecars and the Tuxedo
Alcohol, check. Chocolate, check. Life is good.
11 countries, one common and painful problem
Vietnamese noodle soup, it’s what’s for breakfast
Fun Guinness facts straight from the tap. Sláinte!
ADVERTISEMENT
