Tidewater Boil Burgers with Charred Sweet Corn Salsa and Lemon-Lime Crem-onnaise
This built-on-a-bun version has all the elements that are usually tossed in a pot: seasoned crab, shrimp, corn, sausage, and even potatoes.
Charred Sweet Corn And Chorizo Salsa
- 1 large ear fresh sweet corn
- 2 tablespoons Colavita Extra Virgin Olive Oil
- 1/2 cup small diced chorizo or kielbasa sausage
- 3 tablespoons minced Vidalia onion
- 2 tablespoons chopped fresh Italian parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup quality mayonnaise, preferably southern-made Duke’s
- 1/4 cup Mexican crema or sour cream
- 1 tablespoon fresh lime juice (3 key limes or 1 regular)
- 1 tablespoon fresh lemon juice
- 7 tablespoons unsalted butter
- 1 1/2 teaspoons freshly pressed garlic
- 6 soft medium-large quality bakery potato buns, split
Crab N Shrimp Patties
- 1 pound fresh crab meat, picked through for shells
- 3/4 pound fresh medium wild-caught North American shrimp, peeled, deveined, and chopped
- 1 large fresh egg plus 1 egg white, lightly beaten
- 1 teaspoon Creole mustard
- 1/4 cup minced green onion, including green part
- 1 teaspoon grated lemon zest
- 1 1/2 teaspoons kosher salt
- 1 teaspoon seafood seasoning, such as Zatarain’s or Old Bay
- 1 cup panko bread crumbs
- Vegetable oil, for brushing on the grill rack
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the salsa, clean the corn and brush with 1 tablespoon olive oil. Place directly over the hottest part of the grill. Cover and grill the corn, turning as needed, until char marks appear on some areas, about 10 minutes. Cut the kernels from the cob with a sharp knife and place into a small mixing bowl with the remaining 1 tablespoon olive oil. In a small frying pan over the grill rack or side burner, cook the sausage until browned, then transfer with a slotted spoon to the bowl with the corn. Add the onion, parsley, salt, and pepper and toss. Cover and set aside.
To make the crem-onnaise, in a small bowl, whisk the mayonnaise, crema, lime juice, and lemon juice. Cover and chill.
Melt the butter with the garlic in a small skillet over the rack, and then remove from the heat. Brush the cut sides of the buns with about 3 tablespoons of the garlic butter.
To make the patties, in a medium bowl, lightly mix the crab, shrimp, beaten egg and egg white, mustard, onion, lemon zest, salt, seafood seasoning, and 2 tablespoons of the remaining garlic butter. Add half of the panko and let rest 5 minutes. Add additional panko as needed until a good consistency for forming. Form into 6 patties. Brush the patties with the remaining garlic butter. Set aside at room temperature.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until just opaque inside, turning once, about 6 minutes total. Meanwhile grill the buns until golden.
To assemble the burgers, spread the buns with the crem-onaisse, place the patties on the bottom buns, top with the salsa, and add the bun tops.
The southeast coast of the U.S. from Maryland to Texas is riddled with back yards serving up these same fresh ingredients as Frogmore stew, lowcountry boil, or tidewater boil. This built-on-a-bun version has all the elements that are usually tossed in a pot: seasoned crab, shrimp, corn, sausage, and even potatoes. Spread some newspaper on the picnic table and dig in, America.