Dungeness Crab Burgers with Mango Salsa
Our famous crab cakes served on toasted buns with homemade mango salsa...Enjoy!
Servings: 4
Ingredients
CRAB PATTIES:
- 1 lb. fresh Dungeness crab meat picked over for shells
- 1 lg. egg beaten
- 1/2 c. mayonnaise
- 1 1/2 tsp. Dijon mustard
- 1 tsp. Old Bay seasoning
- 1 tsp. lemon juice
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. kosher salt
- 1 c. Italian bread crumbs
- 1 T. flat-leaf parsley chopped
- 1 T. butter
- 1 T. olive oil
MANGO SALSA:
- 1 mango peeled & diced
- 1 avocado peeled & diced
- 2 ears corn charred & cut from cob
- 1/2 red onion chopped
- 1 jalapeño seeds & membrane removed, finely chopped
- Juice of 1 lime
- 1/4 c. flat-leaf parsley
- salt and pepper to taste
- Drizzle olive oil
- Toasted sesame buns for serving
- lettuce leaves for serving
Instructions
- CRAB PATTIES: Pick through the crab meat, removing all shells.
- In a large bowl, beat the egg slightly, whisk in 1/2 cup mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt. Stir in bread crumbs and parsley. Add the crab meat; toss gently until combined.
- Shape the crab mixture into 4-6 patties. Cover with plastic and refrigerate for 1 hour.
- MANGO SALSA: In a large bowl, stir together mango, avocado, corn, red onion, jalapeño, lime juice, parsley, salt and pepper, and a drizzle of olive oil, until well combined. Refrigerate until ready to serve.
- In a nonstick skillet, heat butter with olive oil over medium heat. Fry the crab patties 4 minutes per side until golden brown and cooked through (internal temperature of 165 degrees). Repeat with remaining crab patties, adding more oil if needed. (Depending on the size of your pan, you may need to cook in batches, do not over-crowd.)
- To assemble burgers: Toast the buns. Pile salsa on the bottom buns, followed by a crab patty, a leaf of lettuce, and the top bun. Now devour!
- Cook's Note: Serve leftover salsa with corn tortilla chips!
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