Seafood Treasure Chest
1 pound of medium Shrimp (cleaned, devined and headless, 3/4 whole and 1/4 diced)
1/4 pound of Crab Meat (diced)
1/2 pound of Salmon (flaked or diced)
4 tablespoons of Sutter Home Sauvignon Blanc Wine
1/2 cup of Jeffy Cornbread Mix
1/2 cup of Self rising Flour
1 tablespoon of Kosher Salt
1 tablespoon of Freshly Ground Black Pepper
4 tablespoons of Fresh Cilantro (chopped)
1 teaspoon of Seafood Seasoning
8 Unsalted Top Crackers (crushed)
2 tablespoons of Colavita Extra Virgin Olive Oil
2 tablespoons of Sour Cream
1 medium Green Pepper (3/4 diced and 1/4 grated)
1 medium Red Pepper (3/4 diced and 1/4 grated)
4 whole Green Scallion Onions (3 diced and 1 grated)
4 tablespoons of Grey Poupon Dijon Mustard
4 tablespoons of Honey
1 tablespoon of Colavita Extra Virgin Olive Oil
2 tablespoons of Cilantro (diced)
Vegetable Oil for brushing the grill rack
1/2 cup shredded Provolone Cheese
6 Kaiser Rolls (split)
3 medium Vine Ripe Tomatoes ( 6 whole middle slices)
6 small leaves of Boston lettuce (remove the heart)
Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high with a cover.
To make the patties, in a bowl combine the shrimp, crab and salmon with the Sutter Home Sauvignon Blanc wine and set aside.
Next, in a separate bowl to make the batter; combine the cornbread mix, self rising flour, salt, black pepper, cilantro, seafood seasoning, unsalted top crackers, olive oil, sour cream and egg then fold ingredients together.
Then in the same bowl with the batter, add the green pepper, red pepper, onions, shrimps, crab meat, and salmon with wine then gently fold these ingredients into the batter. Ensure handling of the patties as little as possible to avoid compacting, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
When the grill is ready, brush the grill rack with vegetable oil prior to adding the patties. Place the patties on the rack, cover and cook, turning once, just until opaque throughout and slightly golden, about 6 â€“ 9 minutes on each side.
During the last few minutes of cooking add the equally divided cheese to the top of each pattie. Then place the buns, cut side down, on the outer edges of the rack to toast lightly.
Close the lid and monitor to ensure proper cooking.
To make the Treasure Chest (TC) Dressing, During the cooking of the pattie, combine the mustard, honey, olive oil and cilantro into a bowl and whisk well.
To assemble the burgers, lightly brush the bottom and top side of the buns with the Treasure Chest dressing, place the hot cooked patties on top of each bottom bun, add 2 tomatoes slices, then drizzle a small amount of the TC dressing onto the tomatoes and then add the two leaves of lettuce to each burger. Top each burger with the top portion of the bun. Serve while hot!
Makes 6 burgers