You can eat these tasty burgers on buns or just by themselves with a little tartar sauce.
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):
8 hamburger buns
Mayonnaise or tartar sauce
Pickles, tomatoes, and cheese
 Heat the oil in a large skillet over medium-high heat until hot, but not smoking.
 In a large mixing bowl, combine the shrimp, crabmeat, onion, salt, pepper, garlic powder, butter, and flour and mix well.
 Divide the mixture into 8 portions and use your hands to form them into patties.
 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.
 Put the burgers on buns with your favorite garnishes or eat by themselves, and enjoy.