Ever since my trip to Maine in 2003, and my first lobster burger, I had to try to make it.
These burgers remind me of a day at the beach. Smoky-sweet shrimp, tangy slaw, and spicy mayonnaise, all flavors that are best when eaten on a blanket within the sound of the waves.
This recipe is a result of a few business trips in the southern states that I took with a good friend and co-worker who is originally from the Florida east coast.
I grew up in Ocean Springs, Mississippi, on the Mississippi Gulf Coast where shrimp (at least then) was king.
Northwesterners are pretty proud to claim the best crab being Dungeness that is, can be caught in their local waterways. So having a burger made out of it well it doesn
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.
What's the first thing that people think about when they hear "Maine?" Lobster and clambakes. This recipe includes all the basic flavors of a clambake all on one bun!
For almost 30 years, my family has spent as many weekends as we can at our cabin on the beach in Bolivar, Texas.
YaAll! Low Country Shrimp ,Country Ham and Red-Eye is about as American and Southern as it gets!
This is good eatin and good eatin is All American!
I have a hot side dish recipe that I love, that tends to focus primarily on the mashed beans topped with only a couple scallops.
Farmstand finds of beautiful corn and zuchinni inspired this alternative burger with scallops. The old song came to mind when I put the recipe together.
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.