Low Country Crab Boil Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


South Carolina Shrimp Spread:
1/3 cup pre-cooked peeled, deveined shrimp
1/3 cup cream cheese
1/3 cup mayonnaise
2 teaspoons prepared horseradish
1 large clove garlic, chopped
2 tablespoons lemon juice

Corn ‘n’ Sausage Relish:
1 tablespoon oil
1/2 cup red onion, diced
3/4 cup smoked sausage, diced
1 1/4 cup corn kernels, cut fresh from the cob

1 1/2 pounds crabmeat (preferably lump crap meat)
1 cup cornbread crumbs (use store-bought cornbread & crumble into crumbs with hands)
1/4 cup red onion, finely minced
1 egg
4 tablespoons butter, melted
1 teaspoon Old Bay Seasoning
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

2 tablespoons vegetable oil
Vegetable oil, for brushing on the grill rack
6 country potato hamburger buns


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

To make the South Carolina Shrimp Spread, place the shrimp, cream cheese, mayonnaise, horseradish, garlic, and lemon juice in the bowl of a food processor. Process until well combined. Refrigerate until serving.

To make Corn ‘n’ Sausage Relish, heat the oil in a large fireproof skillet over medium-high heat. Add onion and cook for 4 minutes. Add sausage and cook for 2 minutes. And corn and cook for 2 minutes. Mix well. Set aside.

To make the patties, place crabmeat, cornbread crumbs, onion, egg, butter, Old Bay, 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 South Carolina Shrimp Spread on the cut sides of the buns. On each bun bottom, place a patty and top with equal amounts of Corn ‘n’ Sausage Relish. Add the bun tops and serve.

Makes 6 burgers.