LOBSTER and CRAB BURGER with Tartar Sauce and Corn Relish
Kona Grill Recipe
Serves 4
Burgers:
1 pound lobster meat, broken into pieces
1 pound Dungeness crabmeat
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon parsley, freshly chopped
2 eggs, beaten
3/4 cup mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon kosher salt
1/2 cup plain bread crumbs
2 tablespoons unsalted butter, preferably clarified
1/4 teaspoon onion powder
1/4 teaspoon kosher salt
4 brioche buns or hamburger buns
Tartar Sauce: (Makes 1 1/2 cups)
1 cup mayonnaise
1/4 cup half-sour pickles, seeds removed, diced
1 tablespoon red onion, diced
1 tablespoon celery with leaves, diced
1 tablespoon parsley, freshly chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers
2 teaspoons caper juice from the jar
1/8 teaspoon teaspoon kosher salt
pinch ground white pepper
pinch cayenne pepper
To make the Burgers: Preheat the oven to 350 degrees. Gently squeeze all of the excess moisture from the lobster and crab meats. Carefully examine the lobster and crab meat a handful at time and remove any shell fragments. Set aside.
Mix the dry mustard, Worcestershire, parsley, eggs, mayonnaise, onion powder and salt in a large mixing bowl, then fold in cleaned lobster and crab meat. Stir until just combined to maintain texture of seafood. Gently fold in the bread crumbs and mix until just combined. DO NOT ADD ADDITIONAL BREADCRUMBS. Allow the mixture to rest so the breadcrumbs have adequate time to absorb excess moisture. The crab cake should be extremely moist and tender, just to the point of falling apart.
Divide the crab cake mixture into four portions and shape into a burger form that fits the buns. Heat butter until just smoking and saute the crab burgers in skillet over medium heat until golden brown. Place on baking tray and place in oven for 2 to 3 minutes to ensure center is hot. While the crab burgers are roasting, toast the brioche buns. Place the burgers on the buns and garnish with tartar sauce.
To make the tartar sauce: Combine all ingredients in a stainless bowl and mix thoroughly until combined. Place 1/2 cup of the tartar sauce in the food processor and pulse until all ingredients are blended. Combine the puree mix into the original bowl and stir well. Keep refrigerated until ready to serve. This sauce is best made the night before to allow the flavors to develop.