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!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Lunch, Main Course
Cuisine American
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
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!
Keyword Beef, cheeseburger, crab, seafood, Soft Shell Crab, Surf n Turf