Carribean Crabby Burger with Mango Relish

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 egg whites
1 Tablespoon freshly squeezed lime juice
1 Tablespoon peeled and minced fresh ginger root
1 1/2 pounds fresh Maryland or Chesapeake blue claw crab, backfin or lump meat only
2 teaspoons sea salt
1 cup Panko bread crumbs plus additional 1 cup set aside
Mango Relish
1 large ripe mango, peeled and cut into fine dice
 1/4 cup red bell pepper cut into fine dice
1 1/2 tablespoons finely chopped fresh basil
1 jalapeno pepper, seeded and finely chopped
1 Tablespoon freshly squeezed lime juice
1/2 teaspoon sugar
1/2 teaspoon unflavored rice vinegar
Yogurt coconut dressing
1/2 cup plain organic yogurt
1/2 cup shredded, sweetened coconut vegetable oil for abrushing the grill rack 6 soft rolls, split,



Preheat a gas grill to medium-high Beat the egg whites, lime jice and ginger together until foamy and set aside. Sort through the crab meat to remove any cartilage and break up large pieces into 1/8" pieces. Place crab meat on absorbant towel and wrap up. Press lightly to remove excess moisture. Combine egg white mixture, crab meat, and salt. Mix well to incorparate all ingredients evenly. Form into 6 patties, being careful not to compact the meat. Place the reserved Panko on a flat plate and gently press each side of the patties into the bread crumbs to coat evenly. Refrigerate patties for 45 minutes to one hour while making relish and dressing. Makes 6 burgers Mango Relish Combine mango, red bell pepper, basil, jalapeno pepper, lime juice, sugar and rice vinegar in a ceramic bowl. Mix well and refrigerate until ready to use. Yogurt Coconut dressing Measure yogurt and refrigerate Using a cast iron 6" skillet, toast the coconut on the grill for 3-5 minutes, stirring constantly, until lightly browned. Brush the gril rack or fish grill with oil. Place the patties on the rack, cover and grill for 5-6 minutes, until the bottoms are well browned. Turn patties over and continue grilling another 5-6 minutes. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly To assemble the burgers, place a scant quarter cup of Mango relish on the bottom half of each roll, top with a crabby burger and 1 Tablespoon yogurt coconut dressing. Add the roll tops and serve