Gulf Coast Crab Burgers with Creamy Corn Salsa

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.

For almost 30 years, my family has spent as many weekends as we can at our cabin on the beach in Bolivar, Texas. When you come off the ferry boat from Galveston, you can always get fresh crabmeat from one of the shacks on the bayside. My mom’s Tex-Mex take on crab cakes inspired these burgers, best to be enjoyed sitting on the deck with a glass of wine, watching the sunset.


Creamy Corn Salsa:
1 1/4 cups mayonnaise
1 tablespoon lemon juice
2 teaspoons finely chopped chipotle chile in adobo sauce
1 clove garlic, minced
4 ears sweet corn, silks removed only, rewrapped in husks
1 small tomato, halved, seeded and finely diced
2 tablespoons finely chopped sweet Texas onion (1015)
2 large jalapeño chiles stem removed, seeded and diced
1 tablespoon chopped fresh cilantro
Salt and pepper to taste

1 1/2 pounds fresh crabmeat
1 large egg, beaten
1/4 cup finely chopped sweet Texas Onion
2 cups panko breadcrumbs, divided
1 tablespoon fresh Mexican Oregano or 1 teaspoon dried
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons salt

Extra Virgin Olive Oil
6 soft white burger rolls, split
3 tablespoons butter, softened
12 Bibb or Boston lettuce leaves


In a small bowl combine mayonnaise, lemon juice, chipotle chile and garlic. Set aside and refrigerate 6 tablespoons of mayonnaise mixture to spread on buns.

Soak corn in husks in water for 5 minutes. Grill for 10 minutes or until corn is tender. Let cool slightly. Cut corn from cob and place in a bowl. To corn, stir in 1/4 cup mayonnaise mixture, tomato, onion, jalapeno and cilantro. Season with salt and pepper to taste; cover and refrigerate.

In a large bowl, combine crabmeat with remaining mayonnaise mixture, egg, onion, 1 cup breadcrumbs, oregano, cilantro and salt. Form mixture into six patties, pressing to ensure patties are firmly packed. Place remaining breadcrumbs in a shallow dish. Coat each side of patties with breadcrumbs. Place in one layer on a platter; cover and refrigerate for 30 minutes.

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

Brush the grill rack with oil. Spread rolls with softened butter. Carefully place the patties on the rack, cover and grill 4 minutes on each side or until golden brown. During the last 2 minutes of grilling, lightly toast the buns by placing the cut sides down on the outer edges of the grill rack.

To assemble the burgers, spread bottom halves of rolls with reserved 6 tablespoons of mayonnaise. Arrange lettuce leaves on top. Top with patties and corn salsa. Add roll tops and serve.

Makes 6 burgers