Soft Shell Crab Burger: The Literal Krabbypatty
A juicy burger topped with a crispy soft shell crab and creamy sauce- trust me on this one, this is one delicious burger!
Ingredients
For the soft shell crabs
- 4 Soft shell crabs cleaned
- 2 Tablespoons butter
- ½ Cup all purpose flour
- ½ Teaspoon kosher salt
- ½ Teaspoon paprika
- ½ Teaspoon garlic powder
- ¼ Teaspoon pepper
For the lemon remoulade
- 4 Tablespoons mayonnaise
- 1 Tablespoon Dijon mustard
- 1 Clove garlic smashed
- 1 Tablespoon fresh parsley finely chopped
- 2 Teaspoons fresh lemon juice
- 2 Teaspoons capers drained and chopped
- ¼ Teaspoon paprika
- Salt and pepper to taste
For the burgers
- 1 ½ Pounds ground chuck
- 1 Tablespoon butter
- 4 Brioche buns
- Arugula
- Tomato sliced
Instructions
- Make the remoulade. Mix all of the ingredients together in a bowl and refrigerate until ready to use. Discard the garlic clove just before using.
- Being careful not to overwork the meat, form the chuck into 4 patties. Season each with salt and pepper. Make an indentation on each patty with your thumb.
- For the crabs, mix the flour, paprika, garlic powder, salt and pepper on a plate. Dredge each crab in the flour mixture. Heat butter in a skillet, place the crabs in the pan, top shell side down. Flip each crab after 3 minutes and cook the other side for an additional 3 minutes or until the crabs are red.
- Cook the burgers. Heat a cast iron pan until very hot. Add a pat of butter and then the patties, indentation side down. Flip after 3 minutes and cook until desired doneness (I like medium rare).
- When the burgers are done cooking, transfer them to a plate and place the buns in the pan cut side down for a light toasting. Assemble the burgers. Bun, remoulade, arugula, burger, tomato, crab, more remoulade if wanted, top bun.
- Enjoy the ENTIRE thing!