RECIPES: Recipe Details

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My Big Bay Bluecrab Burger

The delicacy of crab meat in conjunction with a beef burger is serious competition for any surf and turf meal. This is a meal for a true down in the trenches mariner. It can be prepared on a boatside grill, on your newly found pristine island or in the backyard. Only serious burger eaters should comtemplate this burger from this Chesapeake Bay loving, crab catching burger eatin' grandmother.


2 T. Olive Oil
3 lbs. Fresh Ground Beef (90/10 fat content)
1 c. Beef Broth
1 Egg
2 T. Minced Onion
1 T. Seafood Seasoning
1/2 T. Seasoning Salt
1.2 oz. Small Chopped Celery
1.2 oz. Small Chopped Onion
3/4 oz. Green Pepper
1/4 t. Worcestershire Sauce
3/8 t. Seafood Seasoning
1/8 t. White Pepper
4 T. Mayonnaise
3/4 c. Parmesan Cheese
6 oz. Lump Backfin Crabmeat
6 English Muffins


Mix together first six ingredients after olive oil, i.e., ground beef, broth, egg, onion, old bay and salt. Prepare into six 8 oz. patties. Preheat grill on high for 3-5 minutes, lower heat to medium and brush grill with olive oil. Cook patties 5-6 minutes on each side. Flip and cook patties 3-4 minutes longer on each side. Check internal temperature and bring to 155 degrees. Once burgers are cooking, using a pan or aluminum foil, saute celery, onion, and green pepper on low to medium heat. Add in Worcestershire, Old Bay, white pepper, mayonnaise and cheese. Heat through. Fold in crabmeat. Finish burger and crabmeat simultaneously ... this is the trick. Toast muffins, place burger and crabmeat mixture on top and Voila. Bon Appetit!


As a child and adult of the Chesapeake, the use of crabmeat in any recipe inspires love, loyalty and ownership in the end result. This treasure of the Bay pairs superbly with the all American staple of "the burger". A smooth Chardonnay or Shiraz red rounds out the dining experience. Full moon optional!