A “Hearty”-Choke Crab Patty

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1/2 pound fresh lump crab meat
1 can of quartered artichoke hearts, packed in water
1 cup breadcrumbs
1 egg, lightly beaten with fork
1 tablespoon grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons Worcestershire Sauce
1/4 teaspoon coarse Kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Grey Poupon mustard
1 small yellow onion, coarsely chopped
1 medium jalapeno pepper, seeded and coarsely chopped
cooking spray
6 sourdough English Muffins
1 1/2 teaspoons Grey Poupon Mustard



1. Rinse and drain crabmeat and place into a bowl. 2. Drain can of artichoke hearts, spread on paper towel and lightly pat dry,remove tough outer leaves and coarsely chop artichoke hearts to make 1/2 cup. 3. Combine crabmeat with 1/2 cup artichoke hearts, breadcrumbs, grated Parmesan cheese, Italian seasoning, Worcestershire sauce, Kosher salt, ground black pepper, 2 teaspoons Grey Poupon mustard, chopped onions and chopped jalapeno pepper. 4. Coat grill with cooking spray and preheat to low. 5. Form "hearty-choke" and crab mixture into 6 patties. 6. Place patties on heated grill and grill covered for 3 minutes. 7. Turn and grull covered for another 3 minutes. 8. Slice Sourdough English Muffins in half and grill until lightly toasted for 1 1/2 minutes. Remove from grill and set aside on platter. 9. Remove patties from grill and place on top of grilled muffins. 10. Serve patties on grilled muffins opped with a 1/4 teaspoon of Grey Poupon Mustard