Here is a new spin on a traditional southern sandwich. The Po’Boy moves up in the world with the addition of gourmet ingredients and a tangy alligator spread.
I grew up in Ocean Springs, Mississippi, on the Mississippi Gulf Coast where shrimp (at least then) was king.
This burger was created with my absolute love for crawfish and crab. When I was growing up my large family would have great crawfish boil parties in our backyard.
The ingredients that make up this burger are directly related to my home where I grew up in Massachusetts. Seafood abounds everywhere.
Why this is a great local burger? Because New England has the freshest of lobster, corn on the cob, and cob smoked meats, all ingredients needed for this special burger.
In the Chesapeake Bay area, we put blue crab meat on or in just about everything we eat. This recipe really showcases the delicious food my region has to offer.
This is a great American burger because most Americans love shellfish.
This shrimp, crab & sausage alternative burger gives you a burst of flavors from the gulf coast with a surprise element of flavor from the sausage that you are not expecting.
I enjoy the experience when eating at a Tapas style restaurant since it is small portions which means being able to sample lots of different flavors.
Ebi or Shrimp burger adds a sushi flavor to an American Food Tradition the burger. Ebi burger is served on a homemade wasabi hamburger bun with a Japanese style seaweed and cucumber relish.
This is the perfect light summertime grilled meal. It will leave you fealing completely satisfied. Get ready for the flavors to explode in your mouth.