Crab and Shrimp Burgers recipe from Roux Memories: A Cajun-Creole Love Story with Recipes cookbook by Belinda Hulin
Author Belinda Hulin:
A little burger stand on Esplanade Avenue near City Park in New Orleans made the best cooked-to-order shrimp burgers. As I recall, they were very reasonably priced, which made them a favorite treat during my college days. It took years for me to make a homemade shrimp patty that didn’t fall apart. The key to the process is keeping the mixture well chilled. Once I got the shrimp mixture down, I decided a little crabmeat couldn’t hurt the recipe.
THE RECIPE. Choosing a recipe from this cookbook was extremely difficult for us. The husband is a born-and-bred Cajun from a (very) small town near Lafayette, Louisiana. He grew up speaking Cajun French, and he grew up cooking, with the same experience noted by the author: “When I asked about an heirloom dish, my mother was always much more likely to make it for me than to write the recipe.” Since he is particular about his Cajun recipes and knows and prepares many of the dishes in the cookbook, we wanted something he hadn’t cooked, which meant something more “citified,” such as these crab and shrimp burgers from New Orleans.
THE RESULT. We loved the surprising delicateness of these crab and shrimp burgers, which were not overpowered by either seasonings or “fishiness” but had just the right amount of spice and sea. Another discovery was the texture, which was definitely firm like a true burger. Our patties ended up well-formed by the time we had finished cooking them, yet next time, we plan on shaping the patties before chilling. Other than that, we won’t change anything at all.
Crab and Shrimp Burgers
Featured Recipe From: Roux Memories: A Cajun-Creole Love Story with Recipes
Yield: 8 servings
- 2 tablespoons butter
- 1 small onion, diced
- ½ rib celery, chopped
- ¼ bell pepper, chopped
- 2 cloves garlic, chopped
- 1 pound shrimp, peeled and deveined
- 1 pound claw crabmeat, checked for shells
- 1 egg, beaten
- 1 ½ cup soft bread crumbs
- 1 cup dry bread crumbs
- ¼ cup minced parsley
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- Pinch of thyme
- Pinch of paprika
- Oil for frying
1. In a skillet, melt butter over medium-high heat. Add onion, celery, bell pepper, and garlic. Saute 3 minutes or until vegetables become tender. Add shrimp and cook until opaque, about 2 to 3 minutes. Remove from heat and let cool 10 minutes.
2. Using a slotted spoon, remove shrimp and vegetables to the work bowl of a food processor. Pulse until finely chopped. Place in a large bowl with crabmeat. Mix in beaten egg. Add soft bread crumbs and a third of the dry crumbs. Work in the parsley, salt, cayenne, black pepper, thyme, and paprika. Cover and refrigerate until chilled.
3. Heat 1 inch oil in a deep skillet over medium heat. Shape shrimp-and-crab mixture into eight patties. Sprinkle the patties with remaining dry bread crumbs. Cook patties in the oil 2 to 3 minutes per side or until nicely browned. Serve on buns with tartar sauce, lettuce, and tomatoes.
© 2010 Belinda Hulin
Reprinted with permission from Roux Memories: A Cajun-Creole Love Story with Recipes, by Belinda Hulin (Lyons Press)