Puget Sound Spicy Shrimp and Crab Burgers

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.

My inspiration for this recipe came after spending a weekend on friend


1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon fine lemon zest
1 teaspoon chili powder
1/3 cup grated red onion
3/4 cup grated green cabbage
3/4 cup grated squeezed dry English cucumber
1/2 pound medium peeled and devined shrimp
1-1/2 cup chopped cooked Dungeons crab
1/3 cup finely chopped red bell pepper
1/4 cup finely chopped shallots
2 teaspoons Lea Perrins Worcestershire sauce
1 large egg, beaten
1/3 cup panko
2 teaspoon sea salt
2 tablespoons melted unsalted butter
6 sourdough rolls, split


Spray standard outdoor grill rack with non-stick spray then heat to medium-high.
In a large bowl whisk together the mayonnaise, pickle relish, horseradish, lemon juice, lemon zest and chili powder. Fold in the red onion, cabbage and cucumber then set aside.
Place shrimp in food processor and pulse 10 to 12 times to finely chop the transfer to large bowl along with the crab, red bell pepper, shallots, Worcestershire sauce, egg, panko and salt. Mix until blended then divide into 6 portions. Form portions into 6 firm patties, grill each side until lightly golden and slightly firm about 3 or 4 minutes per side turning once with large metal spatula. Brush melted butter on cut side of rolls then lightly toast during the last minute of grilling cut side down on outer edge of grill rack. To serve place burgers on roll bottoms then top with a generous amount of the cabbage mixture and add roll top last.