Wine Varietal: Chardonnay
2 Tablespoons butter
1 clove garlic, finely chopped
1/3 cup celery, finely chopped
1/3 cup sweet onions, chopped
1 and ¼ pounds of fresh crabmeat, shells removed (equal combination of lump and claw meat)
2 eggs, beaten
2 Tablespoons Sour Cream
¼ teaspoon lemon zest
½ teaspoon Old Bay with Blackened Seasoning
1 and ½ cups Panko bread crumbs
½ cup Hellmann’s Mayonnaise
¼ cup spicy cocktail sauce with horseradish
1 tablespoon chopped green onions, white part
½ teaspoon lemon juice
¼ teaspoon Chipotle Tabasco sauce
3 Tablespoons Tomatoes, diced
½ hard boiled egg, chopped
3 Tablespoons cucumber, diced finely
½ Hass Avocado, diced
3 tablespoons black olives, chopped
1 cup Romaine Lettuce, chopped
1 cup Red Cabbage, chopped
4 Tablespoons melted butter
12 spears Asparagus
6 French Hamburger buns, split
To make the crab patties, place 2 Tablespoon butter in a medium fire-proof skillet and melt butter over medium heat. Add the chopped garlic, onion and celery. Sauté until tender, about 5-6 minutes. Remove from heat and set a side to cool to room temperature. Place crab in a bowl and remove all shells. Add the crab to the sautéed onions and celery mixture. In a small bowl, beat eggs, sour cream, lemon zest and Old Bay Blackened seasoning. Carefully fold egg mixture and 1 cup bread crumbs into crab mixture. Divide into 6 equal portions and carefully pat into patties. Pat the outside of each patty with the additional ½ cup bread crumbs. Place on wax paper, cover and refrigerate for 45 mins.
To make the dressing, place the mayonnaise, cocktail sauce, green onions, lemon juice and Tabasco in a small mixing bowl. With a wire whisk mix until well combined. Cover with plastic wrap and refrigerate.
To make the chopped salad topping, chop tomato, egg cucumber, Hass avocado, and black olives. Place in individual ramekins. With a sharp knife, chop Romaine Lettuce and Red Cabbage. Place in small bowl and refrigerate all the salad ingredients.
In a small skillet, melt the 4 Tablespoons of butter and toss the asparagus spears to coat. Remove from heat, and set aside.
When the grill is ready, brush the grill rack liberally with vegetable oil. Remove patties from refrigerator and brush both sides with the melted butter that was used to coat the asparagus with. Place the patties on the rack, cover, and cook, turning once, until done, about 4-5 minutes on each side. During the last few minutes, place asparagus spears on the grill. Place the buns, cut side down around the outer edges of the grill rack to toast lightly, during the last 2 minutes of grilling.
To assemble burgers, remove buns from the grill and spread each roll top liberally with dressing. Toss the chopped lettuce and cabbage with the remaining dressing. Divide the lettuce mixture equally and place on roll bottoms. Top with crab patty. Place 2 asparagus spears forming a cross on each patty. Combine all the chopped veggies and egg from the ramekins in a small bowl and place equal portions on top of the asparagus. Add the roll tops and serve.
Makes 6 burgers