Menu Category: Entrée or passed Appetizer if you want to cut them in half
Ingredients:
5 tablespoons olive oil
3 cloves of garlic,
finely chopped
2 tablespoons
mayonnaise
2 tsp orange juice
¼ cup finely chopped shallots
¼ cup finely chopped red bell pepper
2 tablespoons finely chopped dill
1 tablespoon finely chopped chives
1 egg
1 pound cooked salad shrimp, peeled and deveined
(any size will do for this recipe)
1 8 oz container of fresh crab claw meat
1 pint of cherry heirloom tomatoes
Sea salt and freshly ground black pepper
1 package hard rolls or desired roll or bun
Method:
1. In a large sauté pan,
heat 2 tablespoons olive oil over medium heat. Add the shallots and cook until
they start to caramelize, about 8 minutes. Add the red bell pepper, chopped
garlic and orange juice and cook until softened. Remove from the heat.
2. Put the shrimp and
crab meat in a food processor and pulse slowly until mixed and chopped (do not
over mix or put on high speed). In a bowl, combine the shrimp and crab with the
sautéed vegetable- mixture. Add the fresh dill and chives with salt and pepper
(to taste). Fold mayonnaise one teaspoon at a time, to just bind the burgers.
Add 1 egg (this is optional). Form into patties, and refrigerate until ready to
cook.
3. Wash and cut tomatoes
to desired size and mix with sea salt and a drizzle of olive oil. Set aside to
garnish the patties.
4. Heat the remaining 3
tablespoons olive oil in a pan (cast iron works well) over medium-high heat and
fry the patties until golden, about 4 minutes on each side, or until cooked
through.
5. Serve on hard rolls with a dollop of mayonnaise and top with tomatoes.
