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‘Fuskie shrimp and blue crab burger

Updated: Jul 10

You can eat these tasty burgers on buns or just by themselves with a little tartar sauce.


Lemon spinach risotto on a round plate.

For me, cooking fresh from the ocean is number one. I will go to the place where the shrimp boats and the crab boats come in because I know that these are fresh and local. So that is important to me. There are some things I really won’t purchase. I just won’t do it. Canned fish, fish I don’t know where it’s come from – I just won’t do it. It’s way different, especially for my palette. Canned, packaged, frozen, my choice is always the way I grew up because I’m stuck on the taste that I grew up with, stuck on the Daufuskie way – straight from the land and sea.


‘Fuskie shrimp and blue crab burger


Ingredients (Serves 8)

1 1/2 cups vegetable oil

1 pound small raw shrimp, peeled and deveined

1 pound lump crabmeat, loosened or picked through

1/2 onion, finely diced

1-2 teaspoons salt

1-2 teaspoons pepper

1-2 teaspoons garlic powder

2 tablespoons melted butter or vegetable oil

2 tablespoons self-rising flour

Ingredients (for serving):

Lemon wedges

8 hamburger buns

Mayonnaise or tartar sauce

Pickles, tomatoes, and cheese

Directions

[1] Heat the oil in a large skillet over medium-high heat until hot, but not smoking.

[2] In a large mixing bowl, combine the shrimp, crabmeat, onion, salt, pepper, garlic powder, butter, and flour and mix well.

[3] Divide the mixture into 8 portions and use your hands to form them into patties.

[4] Fry 4 patties at a time for 3 to 4 minutes on each side, or until golden brown on both sides. Drain the patties on a platter lined with paper towels.

[5] Put the burgers on buns with your favorite garnishes or eat by themselves, and enjoy.

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