My Big Bay Bluecrab Burger

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.


2 T. Olive Oil
3 lbs. Fresh Ground Beef (90/10 fat content)
1 c. Beef Broth
1 Egg
2 T. Minced Onion
1 T. Seafood Seasoning
1/2 T. Seasoning Salt
1.2 oz. Small Chopped Celery
1.2 oz. Small Chopped Onion
3/4 oz. Green Pepper
1/4 t. Worcestershire Sauce
3/8 t. Seafood Seasoning
1/8 t. White Pepper
4 T. Mayonnaise
3/4 c. Parmesan Cheese
6 oz. Lump Backfin Crabmeat
6 English Muffins



Mix together first six ingredients after olive oil, i.e., ground beef, broth, egg, onion, old bay and salt. Prepare into six 8 oz. patties. Preheat grill on high for 3-5 minutes, lower heat to medium and brush grill with olive oil. Cook patties 5-6 minutes on each side. Flip and cook patties 3-4 minutes longer on each side. Check internal temperature and bring to 155 degrees. Once burgers are cooking, using a pan or aluminum foil, saute celery, onion, and green pepper on low to medium heat. Add in Worcestershire, Old Bay, white pepper, mayonnaise and cheese. Heat through. Fold in crabmeat. Finish burger and crabmeat simultaneously … this is the trick. Toast muffins, place burger and crabmeat mixture on top and Voila. Bon Appetit!