Texas Blue Crab N’ Shrimp Bomber Burgers with Ranchero Chipotle Remoulade

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


4 large shallots, peeled & roughly chopped
1 stalk celery, roughly chopped
1 teaspoon kosher salt
1 tablespoon fresh ground pepper
2 chipotle peppers in adobo sauce
2 tablespoons adobo sauce
2 tablespoons rice wine vinegar
Juice of one small lemon
3 tablespoons spicy Creole mustard
1/4 cup vegetable oil
1 1/2 cups mayonnaise
Zest of one lemon

2 slices white bread, crust removed
2 cloves garlic, peeled
3 large shallots, peeled and cut into chunks
1/8 teaspoon red pepper flakes
1/2 teasppon salt
1 teaspoon cajun seaoning
1 tablespoon fresh ground black pepper
Dash Lea & Perrins worcestershire sauce
2 pound medium fresh uncooked shrimp, peeled, deveined, cut into bite size pieces and divided in half
1/3 cup Colavita extra virgin olive oil
Juice of 1 lemon
1/2 large red bell pepper finely diced
1 stalk celery, finely diced
1/2 cup green onions very thinly sliced
1 pound fresh Gulf Blue Crab Claw Meat, picked carefully for shells (if blue crab is not available in your region, you may substitute you local crab)
Zest of 1 lemon

Oil for brushing grill and patties

6 Texas size hamburger buns
12 tabelspoons of unsalted butter at room temperature
Fresh ground black pepper
6 curly leaf lettuce leaves
6 red onion slices (finely sliced)


To prepare the Rancheor Chipotle Remoulade, in a food processor, combine the shallots, celery, salt,& black pepper. Pulse a few times to finely chop and combine the ingredients. Add the Chipotle peppers, adobo sauce, TABASCO CHIPOTLE SAUCE, rice wine vinegar, lemon juice and creole mustard. Pulse several times until all the ingredients are finely chopped and well blended. On low speed, slowly add the oil until the sauce is well blended and slightly thickened. Add the mayonnaise and pulse to combine. Add the lemon zest and stir to combine. Cover and refrigerate or chill in a cooler until ready to use.

To prepare the Crab & Shrimp patties: In a food processor, place the white bread (crust removed), garlic, shallots, red pepper flakes, salt, cajun seasoning, and the black pepper. Turn processor on and finely grate until completely combined. Next, add th Tabasco Chipotle Pepper Sauce, the worcestershire sauce, half the chopped shrimp and process until shrimp are completely ground up and combined with the other ingredients. Next add the lemon juice and Colavita extra virgin olive oil. Pulse to combine. Place mixture in a large bowl. Fold in the other 1/2 of the shrimp, the bell pepper, celery and green onion. Onces combined, fold in the crab meat and lemon zest. Divide into 6 patties to fit the bread by gently patting it in your hands (do not compact it). Chill until ready to grill. Mades 6 Texas Size Patties.

Prepare a medium-hot fire in a charcoal grill with a cover; or preheat a gas grill to medium high.

Generously brush grill and patties with the oil. Place patties on the grill rack, cover and cook for 8 to 10 minutes per side, turning carefully with a large spatula. During the last few minutes of grilling, spread the cut side of the buns with the room temperature butter, sprinkle with fresh ground pepper and place cut side down on the outer edge of the grill rack to toast lightly.

To assemble the burgers, spread the Ranchero Chipotle Remoulade generously on both cut sides of the buns. On each bun bottom, place a cury leaf lettuce leaf, a thin slice of red onion and a patty. Add the bun tops and serve. Makes 6 Burgers