Shrimp season is from May to December and no summer in the south is complete without a Louisiana Seafood Boil where you roll-up your sleeves and put out a pile of paper napkins and let the mess begin! Another southern favorite is shrimp and grits, the iconic breakfast meal for coastal fishermen and communities, although the people living in and around Charleston, North Carolina have been known to make it a mainstay of their diet for decades. I bookmarked this recipe from one of my favorite food blogs: The Duo Dishes, who describe themselves as ” just two people who love to cook, love to eat and love to talk about cooking and eating”. This post found them reminiscing about family and friends and the traditional southern comfort foods that defined celebrations through their days at University of North Carolina, Chapel Hill.
My mind moved to the plight of the fishermen and shrimpers in the Gulf in the ongoing catastrophe of the BP oil spill and I went online to Monterey Bay Aquarium’s Seafood Watch Program, the most recognized and trusted resource for sustainable seafood recommendations, for their update on the safety of Gulf Shrimp. A recent 60 Minutes segment encouraged consumers to continue to buy Gulf seafood because, if anything, inspections have become more rigorous, and the livelihood of an entire region of America is at stake. So let’s get to the good stuff…
Crab and Shrimp Burgers
from Duo Dishes *
1 cup large uncooked shrimp, cleaned, peeled and chopped
1 cup fresh crab meat
Zest and juice of 1 lemon
1/2 teaspoon Louisiana Hot Sauce
2 teaspoons Dijon or spicy brown mustard
2 tablespoons mayonnaise
1/4 cup medium onion, chopped
2 tablespoons fresh parsley, chopped
1/8 teaspoon white pepper
1 teaspoon kosher salt
1/3 cup panko crumbs
1 egg, lightly whisked
1 cup bread crumbs
1 teaspoon Old Bay seafood seasoning
2 tablespoons unsalted butter, optional
Makes 4-6, depending on the size of your patties
1. In a large bowl, carefully mix all of the ingredients except the breadcrumbs, seafood seasoning and butter. Form into 4-6 patties and set on a baking sheet. Chill for an hour.
2. Once chilled, cover all sides of the patties with bread crumbs and lay on a separate baking sheet, lightly sprayed with oil. Bake in an oven preheated to 375 degrees for 15-20 minutes, flipping once.
3. If desired, top with a dab of butter just before removing from the oven. Serve on warm buns.
Shown topped with carmelized onions and a spoonful of mango chutney alongside organic spring greens and chopped papaya.
Enjoy 🙂
* I followed Duo Dishes recipe closer than I follow most, but I did cut it down to make 4-6 burgers, rather than 8. I also cut down on the heat a bit and the amount of chopped onions (personal preference).
The spill will affect many popular commercial seafood species and the people who depend on them for a living: wild shrimp from the Gulf of Mexico and South Atlantic; snappers caught in the same waters; wild Eastern oysters; groupers; U.S. farmed oysters; and U.S. farmed shrimp.
You can support beleaguered fishing communities when you select Seafood Watch Best Choices and Good Alternatives from the Gulf. You can also download a seafood watch pocket guide .
RavieNomNoms
August 2 at 10:40 amOh my! These look so yummy!
The Rowdy Chowgirl
August 2 at 1:13 pmI want this for dinner tonight! I’ve had a crab-cake burger, but this looks even better.
Monet
August 2 at 8:23 pmI have never had a crab/shrimp burger, but now that you have written this post…it is the only thing I want! I can’t wait to move down to Texas this week so that I can get my hands on some good shrimp and support the fishing community..one of my favorite memories of growing up was visiting my grandparents in Houston and eating a huge plate of shrimp.
.-= Monet´s last blog ..Pie Time =-.
Magic of Spice
August 3 at 12:08 amThose are amazing burgers…and we met for pizza? Such a great post and I love
” The Duo Dishes” blog too. And thank you so much for the link, the oil spill has so many concerned for so many reasons, and one being the safety of foods prepared for our family. Again, excellent!
.-= Magic of Spice´s last blog ..Whats for Dinner – Layered Savory Salmon Cheesecake =-.
Heather I.
August 3 at 11:04 amMmmmm, I love crab. So sad about the oil spill. Thanks for bringing the fishing communities to our attention!
.-= Heather I.´s last blog ..Pluot Snack Cake =-.
Priscilla
August 4 at 8:50 amMonet – you will be able to get great Gulf shrimp in Texas. You must try them and let me know. Happy trails to you in Longhorn country!
Magic of Spice – great palates think alike! And pizza is still one of my favorite foods! It was great meeting you and I’ll make these for you some Sunday 🙂
Heather – Thanks for visiting, now I have to see your Pluot Cake!
The Duo Dishes
August 4 at 12:43 pmThanks for testing our recipe! We loved our ‘lil burgers. You topped them so nicely too! The mango chutney is perfect, perfect, perfect!
.-= The Duo Dishes´s last blog ..A Trip to the Tropics =-.
Joop
June 26 at 8:28 pmSounds like a great recipe, I can’t wait to try it! I make Shrimp Burgers with a similar recipe which include some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado…..what a hit!!
The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling.
While cruising the net, I came across Chef Big Shake’s Original Shrimp Burgers from http://www.TheQuickShipWarehouse.com . They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you.
After cooking, we squeeze a little fresh lime on them and add the avocado. VoilĂ !