Chesapeake Crab Burgers with Tarragon Remoulade & Celery Root-Apple Slaw

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


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
1 cup mayonnaise

Celery Root-Apple Slaw:
3/4 cup peeled and julienned celery root
3/4 cup julienned Green Delicious apples
3/4 cup julienned red cabbage

1 1/2 pounds crabmeat (preferably lump crap meat)
1 cup panko bread crumbs
1/4 cup red onion, finely minced
1 egg
4 tablespoons butter, melted
1 tablespoon fresh dill leaves, finely chopped
1 teaspoon smoked paprika
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper

2 tablespoons vegetable oil
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 crabmeat, 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.

Heat a large fireproof skillet over medium-high heat. Add 2 tablespoons oil. When oil is hot, add 3 of the crab cakes and cook for 1 minute per side. Transfer crab cakes to paper towels to drain. Add remaining 3 crab cakes to skillet and cook for 1 minute per side. Transfer to paper towels to drain.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 1 1/2 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.