Shari Grilled Crab Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


IShari’s Best Crab Burger

1 pound Crabmeat (lump)
1/4 cup Hellman’s Mayonnaise
3 Green Scallions, finely diced (include some green)
1 Egg
1 teaspoon Worcestershire Sauce
2 tablespoons Sutter Home Chardonnay
1 teaspoon Old Bay Seasoning
1/4 teaspoon Cayenne Pepper
2 tablespoons Lemon Juice
1-3/4 cup Matzo Meal
1/4 cup Extra Virgin Olive Oil
6 Kaiser Rolls, poppy seed

Spread for Crab Burgers

1/2 cup Hellman’s Mayonnaise
1 tablespoon Cilantro, fresh and chopped
15 dashes (aprx) Tabasco Sauce
(To Taste) Lemon Juice



Pick through crabmeat and remove any hard, cartilage pieces. Set crabmeat aside. Combine in bowl the rest of the ingredients down to the Lemon Juice. Whip this mixture like you would scramble eggs till frothy. Add crabmeat. Slowly add in Matzo Meal till desired stick together consistency. (Be sure to add a little bit at a time and wait to allow time for Matzo meal to soak in moisture, since you do not want to over bread the mixture.) Divide mixture into 6 patties. Brush each patty with Olive Oil. Place on medium high heated grill that has been oiled or Pam Cooking sprayed for 4 to 5 minutes. (Note: I do not use salt or black pepper in my crab cake/burgers, since I find it does not enhance the crab taste and/or makes the crab too salty.) Tips: It is also best to let formed burgers set up in the refrigerator prior to grilling (20 to 30 minutes). Slightly toast Kaiser Rolls for 1 minute on each side.

Spread for Crab Burgers

Combine and let sit for 30 minutes, if possible, in refrigerator.