Wine Varietal: Chardonnay
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.
1/2 cup mayonnaise
2 tablespoons chopped capers
1 tablespoon Sutter Home Chardonnay
1 1/2 teaspoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1 medium cored and diced apple, Pink Lady or Golden Delicious preferred
1 cup shredded Savoy cabbage
2 pounds jumbo lump blue crab meat
2/3 cup minced scallions
2/3 cup minced red bell pepper
2 clove minced garlic
1 cup cracker crumbs
2 large eggs
3 tablespoons minced fresh parsley
1 tablespoon Old Bay or other seafood seasoning
1 teaspoon salt
1 teaspoon ground black pepper
Vegetable oil, for brushing the grill rack
6 sesame rolls, split
6 large bibb lettuce leaves
2 tablespoons chopped fresh tarragon
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
In a medium bowl, whisk together mayonnaise, capers, Chardonnay, lemon juice, sugar, pepper, and salt. Stir in apple and cabbage. Set apple slaw aside.
To make the patties, pick through lump crab meat, making sure there are no shells. Heat oil in a large saute pan over grill. Saute scallions, bell pepper, and garlic until soft. In a large bowl, mix contents of saute pan with crackers, eggs, parsley, seafood seasoning, salt, and pepper. Add lump crab meat and combine gently, trying not to break up lumps. Shape into 6 patties to fit the bun size.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done, 5 to 8 minutes on each side. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place a lettuce leaf on on each roll bottom, followed by a patty, an equal portion of the apple slaw, and an equal portion of the tarragon. Add the roll tops and serve.
Makes 6 burgers.