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A Taste Of The Chesapeake

A Taste Of The Chesapeake

Wine Varietal:

Ingredients

  • INGREDIENTS
  • BURGERS
  • 2 Pounds Grass-fed Beef
  • 1 teaspoon prepared horseradish
  • 3 Teaspoons crab seasoning divided
  • 1 Cup fresh jumbo lump crabmeat
  • 1/3 Cup garlic butter crackers crushed
  • 2 tablespoons freshly chopped cilantro
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon Dijon mayonnaise
  • 1 teaspoon finely chopped lemongrass
  • 6 brioche rolls toasted
  • 6 slices smoked gouda cheese
  • 1 Cup arugula
  • 1 Cup baby spinach
  • 1 heirloom tomato sliced
  • BAY AIOLI
  • 1/2 teaspoon finely minced garlic
  • 1 teaspoon Dijon mustard
  • 1/4 Cup mayonnaise
  • 1/2 teaspoon crab seasoning
  • 1/2 teaspoon hot sauce
  • 1 teaspoon freshly squeezed lemon juice
  • PURPLE SLAW
  • 1/2 Cup Bloody Mary mix
  • 1/4 Cup avocado oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon hot sauce
  • 3/4 teaspoon celery salt
  • 1/2 teaspoon Worcestershire sauce
  • 2 Cups shredded purple cabbage
  • 1 purple onion thinly sliced, and rings separated

Instructions

  • BURGER
  • Season the beef with the horseradish and 2 Teaspoons of crab seasoning.
  • Divide into 12 burgers and refrigerate until ready to use.
  • Add the crabmeat with the crackers, cilantro, crackers, green onions, mayonnaise, Dijon mustard, lemon grass and remaining crab seasoning and gently fold. Form into 6 patties.
  • Divide the crab cakes among the 6 burger patties.
  • Flatten the crab slightly.
  • Place the remaining beef patty on the top of each crab cake and seal edges.
  • Reshape as needed.
  • Grill on medium high heat until internal temperature of beef reaches 160 degrees. 10 minutes per side.
  • PURPLE SLAW
  • In a small bowl, combine Bloody Mary mix, avocado oil, fresh lemon juice, horseradish, black pepper, hot sauce, celery salt and Worcestershire.
  • In a separate bowl, combine the purple cabbage and onion.
  • Add the Bloody Mary vinaigrette and toss.
  • Set aside.
  • BAY AIOLI
  • Combine the minced garlic, Dijon mustard, mayonnaise, crab seasoning, hot sauce and lemon juice.
  • To serve; take a toasted brioche roll, add bay aioli to bottom. Top with arugula, baby spinach and heirloom tomato. Add the burger, gouda, purple slaw and finish with more aioli.
A fall favorite. Mac and Cheese That Really Brings Home the Bacon

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