Frixie’s Krabby Patties

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


* 3/4 lb. of large raw shrimp peeled & deveined
* 3/4 lb. imitation crab meat
* 8 oz. pkg. of less fat cream cheese at room temperature
* 2 lg. egg whites
* 1 lg. lemon
* 2 tsp. of minced garlic
* 2 tbsp. of chopped fresh Italian parsley
* 4 green onions thinly chopped
* 1 c. Italian bread crumbs
* 1/2 tsp. of kosher salt
* 1/2 tsp. of fresh cracked pepper
* 2 red bell peppers
* 6 cheddar cheese slices
* 6 butter leaf lettuce leaves rinsed & dried
* 1 loaf artisan ciabatta flat bread
* 1 tbsp + 1/4 c. extra virgin olive oil (EVOO)
* vegetable oil for grill



Cut crab and shrimp into small chunks or ground like texture. In large bowl add shrimp, crab, zest of lemon plus juice of 1/2 of the lemon, 1 tsp. garlic, parsley, green onion, and salt & pepper then thouroughly mix. Add egg whites mix well then work in cream cheese. Next mix in bread crumbs. Divide into 6 equal portions & form into oval shaped patties. Set aside. Prepare grill by rubbing down with vegetable oil. Rub bell peppers with EVOO, place on a medium to medium- high grill. Grill until blistered & well roasted. Set on warming rack of bbq. Mix 1/4 c. of EVOO with 1 tsp. of garlic then brush onto 1/2" slices of ciabatta bread. Grill both sides of bread on medium to medium-high heat until crusty/golden brown grill marks. Wrap loosely in foil & set on warming rack. Place patties on the well oiled grill. Grill 3 minutes with lid closed on medium to medium-high heat flip & cook another 3 minutes with lid closed. Flip again, add cheese and cook until melted then remove. Slice reserved lemon into 6 wedges & slice red pepper into thin slices. Place patties onto bread, add 1/6th of red pepper to each pattie, top with butter leaf lettuce, and second piece of bread, serve with lemon wedge to be squeezed on patty just before eating.