Shrimp and Crab Cake Burgers with Avocado Jalapeno Yogurt Sauce

Yesss!! This Shrimp and Crab Cake Burger is designed for seafood lovers who want only the true taste of crab and fresh shrimp unsullied by fillers or strong seasonings. Inspired by the incredible fresh-caught seafood dishes that are seared in my taste memory since visiting the Mississippi Gulf Coast last month, these luscious shrimp and crab cake burgers were made with the freshest crab and shrimp available to me which meant Dungeness crab and wild-caught white shrimp from Mexico.

Gulf Coast Blue Crab

On the Gulf Coast it would be Blue Crab and either brown or white shrimp caught that morning. Brown Shrimp represents the majority of shrimp caught in the Gulf and can be found throughout all five Gulf states year-round, with peak season from May through September. There’s also white shrimp and pink shrimp.

What are the Differences Between Shrimp Varieties?

Brown Shrimp is noticeable not only by color, but by the grooves on the back surface of the shell. It usually has a purple to reddish-purple band, and green or red pigmentation is common on its tails. On average, the yield per pound is 70-80, so they’re small. Brown Shrimp represents the majority of shrimp caught in the Gulf and can be found throughout all five Gulf states year-round, with peak season from May through September.

White shrimp is prized for its large size, tender texture, and mild flavor. It’s great for shrimp boils, BBQ shrimp, and other preparations where its texture really stands out and it can soak in the flavors of the dish. White Shrimp’s peak season lasts from May through November. It can be found throughout the Gulf in Texas, Louisiana, Mississippi, Alabama, and Florida.

Pink Shrimp is tender and sweet, and make up the majority of Florida’s wild-caught shrimp. They’re harvested in the Gulf and southern waters of Florida. It’s the largest Gulf shrimp species, reaching up to 11 inches and living for up to 2 years. Also harvested in Alabama and Texas, Pink Shrimp are in peak season from January through June. {Source: Gulf Coast Seafood}

Alas, even though Gulf Coast shrimp season lasts from May to September the fishmongers at Santa Monica Seafood tell me they only have Gulf Shrimp for one month a year – usually in July. Now, why is that?? I would really like to buy American, you know. According to the shrimpers we talked to, most of the shrimp caught on the Gulf Coast is exported to other countries that are willing to pay the price while foodservice and consumers in America consider low cost to be more important than quality or buying local.

Shrimping boats in Biloxi, Mississippi

Glamping with Shrimp and Crab Cake Burgers

Very sad. But let’s get back to these Shrimp and Crab Cake Burgers which don’t scrimp on quality and promise to be love at first bite. I decided to cook them in my favorite cast iron skillet on the grill because it gave me that summer camping kind of vibe. Yes, Shrimp and Crab Cake Burgers are perfect for glamping – that’s glamorous camping, the newest trend in camping for those who love the outdoors but desire a little more comfort and amenities; they’re easy enough to make and gourmet enough to impress – time to break out of the beef burger routine!

Shrimp and Crab Cake Burger Recipe

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Southern Shrimp and Crab Cake Burger with Avocado Jalapeño Yogurt Sauce

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Fresh shrimp and crab cake burgers + a cool, creamy avocado sauce with a little hint of heat = love at first bite!

Course: Main

Keyword: burger, crab cake, shrimp

Servings: 6 burgers

Author: Priscilla

Ingredients

• 1 cup large uncooked shrimp
• 1 cup fresh crab meat
• 1 lemon zest and juice of one lemon
• 1/2 teaspoon Louisiana Hot Sauce
• 2 teaspoon Dijon or Spicy Brown Mustard
• 2 Tablespoons mayonnaise
• 1/4 cup medium onion, chopped
• 2 Tablespoons chopped fresh parsley
• 1/8 teaspoon white pepper
• 1/3 cup panko crumbs
• 1 egg lightly beaten
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon white pepper
• 2 Tablespoons unsalted butter

Avocado Jalapeño Yogurt Sauce

• 1/2 whole avocado
• 1/2 cup Plain Greek yogurt
• 1 teaspoon diced fresh jalapeño
• 1 teaspoon Chaparral Kaffir Lime vinegar

Instructions

1. Rinse the shrimp, peel, and de-vein. Using a fork, break up larger chunks of crab. Combine the shrimp and crab in a large bowl, Mix in all the remaining ingredients, except for the butter. Form into 6 patties and set on a baking sheet lined with parchment paper. Chill for an hour. While the burgers are chilling, add all the ingredients for the Spicy Avocado Sauce to a blender or VitaMix and blend until smooth.

2. Heat the grill to medium. Place your cast iron skillet on the grill to preheat as well. When the temperature of the grill reaches 350 degrees, add the butter to the skillet.

3. Cook the patties 3-4 at a time, turning once. About 3 minutes per side. If the patties are browning too fast, turn the middle burner off (or bank your coals) and move the skillet to the middle. Alternatively, once you have turned the patties and both sides are browned, you can remove the skillet from the grill and cover. The crab cakes will continue to cook with the residual heat. Remove to a platter and keep warm while you finish cooking the remaining patties. Serve on warm buns with Spicy Avocado Yogurt Sauce.

Shrimp and Crab Cake Burgers with Avocado Jalapeño Yogurt Sauce on Brioche bread with a simple Avocado, Corn, Radish Salad.

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