Spicy Crab Fondue Chowder Burger

Pairs well with:

White Zinfandel

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


Corn Relish:
1/4 cup Colavita Olive Oil
3 ears Yellow sweet corn
1 1/2 tsp minced garlic
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/3 tsp. ground cumin
1/4 cup chopped red onions
1 Roma tomato, seeded and chopped
1 tbsp. rice vinegar
4 tsp. minced fresh cilantro
1 small green bell pepper, chopped
Crab Filling:
4 oz. cream cheese room temperature
2 tsp. red onion, chopped
2 tsp. Sutter Moscato Wine
2 tsp. Worcestershire sauce
1/4 tsp. black pepper
1 green onion, sliced thin
1 clove garlic, minced
1/4 tsp. sea salt
1/3 cup grated pepper jack cheese
4 oz. fresh crab meat
1 cup red onion, chopped
3 green onions, sliced thin
6 tbsp. fresh cilantro, minced
3 cloves garlic, minced
3 tbsp. Grey Poupon Harvest course ground Mustard
3 Tbsp. Moscato Wine
3 Tbsp. Worcestershire sauce
2 Tbsp. olive oil
1 1/2 tsp. sea salt
1 tsp. fresh ground black pepper
2 lb. ground chuck
12 slices of French Bread



Light and prepare the grill for medium heat. Corn Relish:
Shuck the corn but leave them attached. The corn will be grilled in the shucks. Silk the corn and wash making sure the shucks are wet. Spread the olive oil on the corn and replace the corn shucks around the corn. Place on the grill and grill for about 15 minus or until tender. Remove from the grill and let it cool until it can be handled. Cut the corn from the ears.Mix with garlic, salt, black pepper, ground cumin, chopped red onion, seeded chopped tomatoes, rice vinegar, chopped cilantro and chopped green bell peppers. Refrigerate until ready to assembly the burgers.
Crab Filling:
Mix together the cream cheese, red onion, wine, Worcestershire sauce, black pepper, green onion, garlic, grated pepper jack cheese. Then stir in the crab meat being careful not to tear the crab. Refrigerate until ready to assembly the burger.
Prepare the burger by mixing together the red onion, green onions, cilantro, garlic, mustard, wine, Worcestershire sauce, olive oil, sea salt, fresh ground black pepper. Mix in the ground chuck being cafe not to over work the meat. Divide the meat into 12 portions and form into patties. In the center of 6 of the patties place the crab meat mixture. Top with the other patties and seal the edges by pinching together. Grill for 15 minutes or until done turning only once during the grilling time. Toast the French bread on the grill. Assemble the burgers by placing a crab stuffed burger on top a a French Bread Slice. Top this with the corn relish and the other slice of French Bread. Serve.