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Carribean Crabby Burger with Mango Relish

After a trip to the Bahamas, we fell in love with coconut fried fish, but since I'm not happy frying foods, I've searched for a way to retain the taste but still grill the food. This recipe is the result.


1 1/2 pounds fresh cooked Maryland or Chesapeake blue claw crab, backfin or lumb meat only
2 egg whites
1 Tablespoon freshly squeezed lime juice
1 tablespoon peeled and minced fresh ginger root
2 teaspoons sea salt
1 cup Panko bread crumbs plus 1 cup set aside on a flat plate Mango relish
1 large ripe mango, peeled and cut into fine dice
1/2 cup red bell pepper cut into fine dice
1 jalapeno pepper, seeded and finely chopped
1 Tablespoon freshly squeezed lime juice
1/2 teaspoon unseasoned rice vinegar
12 teaspoon sugar Yogurt Coconut dressing
1/2 cup organic yogurt
1/2 cup shredded, sweetened coconut
vegetable oil for brushing the grill rack
6 soft rolls, split


Preheat a gas grill to medium-high. Sort through the crab meat to discard any cartilage and break up large pieces into 1/8" pieces. Roll crab meat in an absorbant towel and press lightly to remove excess moisture and set aside. Beat egg whites, lime juice, ginger and sea salt until foamy. Combine the crab meat, egg white mixture and panko. Handling the mixture as little as possible to avoid compacting it, form into 6 equal portions to fit the rolls. Place the patties on the flat plate containing the reserved cup of panko and coat each side, pressing the bread crumbs into the patties. Refrigerate for 45 minutes to 1 hour while preparing the rest of the ingredients. To make the Mango relish, combine the mango, red bell pepper, jalapeno pepper, basil, lime juice and sugar in a ceramic bowl. Mix well and set aside at room temperature. To make the Yogurt coconut dressing, place yogurt in a small bowl and refrigerate until needed. Place the coconut in a cast iron, 6" skillet and place on the grill. Stirring constantly toast to coconut until lightly brown, about 3-5 minutes. Set aside at room temperature. Brush the grill rack with oil. Place the chilled patties on the grill and cook 5-6 minutes until well browned on the bottom. Turn over and cook an additional 4-5 minutes until well browned on the bottom. During the last few minutes, place the rolls, cut side down on the outer edges of the rack to toast lightly. To assemble the burgers, combine the yogurt and coconut and spread about 1 Tablespoon of the dressing on the bottom half of each roll. Add a pattie to each bottom half. Place a scant 1/4 cup of mango relish on top of each pattie. Add the roll tops and serve. Serves 6


Please use this version of the recipe; not the first one I sent.