Daddy’s Not-So Kosher Crab Burgers with Avocado

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

I grew up in Baltimore, Maryland, so I love to eat crab, even though I’m Jewish. Avocado is also very good with crab meat.


1.5 pounds lump crab meat

3 green onions, white and light green parts only

One beaten egg

1 tablespoon Dijon mustard

6 tablespoons light mayo

4 tablespoons Panko breadcrumbs

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon chili powder

1 cup Wegman’s searing flour

1 tablespoon peanut oil

6 BJ’s mini Kaiser rolls

1 large ripe but firm avocado, peeled and sliced.

1 lemon, in wedges


Place the crab meat in a large bowl and pick out any cartilage. Finely mince the green onions and add to the bowl. Add the egg, Dijon, mayo, breadcrumbs, salt, pepper, and chili pepper. Lightly mix together and chill in the refrigerator for at least 30 minutes.

Lightly grease a perforated grill rack with the peanut oil. Preheat the gas grill to medium. Place the rack on the gas grill.

Place the flour in a wide, shallow dish. Form the crab mixture into 6 patties about 1 inch thick and dredge in the flour before placing on the grill rack. Grill the patties for about 4 minutes per side or until golden. Flip very carefully!

Serve the crab burgers on the rolls with slices of avocado and squirts of lemon juice.