Chesapeake Crab Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

When you think Maryland, you gotta think crabs.And when I think of the best place to get some delicious crab, I think of the Chesapeake Bay. I decided to do my own take on the traditional crab cake and turn into a delicious burger. To make the patty, you have crab meat mixed with panko bread crumbs and some delectable herbs and spices. The patty is topped with a crunchy Celery Root-Apple Slaw and it’s all put on a toasted Egg Bun with lots of Tarragon Remoulade. It’s a delicious upscale version of a crab cake, and it’s umm, so good!! Once you taste it, you’ll feel like you’re sitting on the Maryland shore with the cool sea air brushing up against you.


Tarragon Remoulade:

1 large clove garlic, chopped

2 tablespoons Dijon mustard

2 tablespoons prepared horseradish

2 tablespoons lemon juice

2 tablespoons capers, rinsed

2 tablespoons fresh tarragon leaves

3/4 cup mayonnaise

Celery Root-Apple Slaw:

3/4 cup celery root, peeled, julienned

3/4 cup apples, julienned

3/4 cup red cabbage, julienned


1 1/2 pounds crab meat (preferably lump crap meat)

1 cup panko bread crumbs

1/4 cup red onion, finely minced

1 egg

4 tablespoons butter, room temperature, cut into pieces

1 tablespoon fresh dill leaves, finely chopped

1 teaspoon smoked paprika

2 teaspoons sea salt

1/4 teaspoon freshly ground black pepper

Vegetable oil, for brushing on the grill rack

6 egg hamburger buns, split lengthwise


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Tarragon Remoulade, place the garlic, mustard, horseradish, lemon juice, capers, tarragon, and mayonnaise in the bowl of a food processor. Process until well combined. Set aside.

To make Celery Root-Apple Slaw, in a small mixing bowl combine celery root, apple, and cabbage; toss until well combined.

To make the patties, place crab meat, panko crumbs, onion, egg, butter, dill, smoked paprika, salt, and pepper in a large mixing bowl. Handling as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side. During the last few minutes of grilling, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous layer of Tarragon Remoulade on the cut sides of the buns. On each bun bottom, place a patty and top with equal amounts of Celery Root-Apple Slaw. Add the bun tops and serve.

Makes 6 burgers.