Crab Cake Burgers, And Coming Out Of My Shell

Crab Cake Burgers, And Coming Out Of My Shell post image

For no reason in particular, just due to the ebb and flow of life’s natural currents, I’ve felt like I’ve been lacking a little in the inspiration department over the past several days. Ever found yourself in those doldrums? I’ve come to understand that it’s a normal part of my life’s process, a sort of imposed stillness on my soul that comes by to visit every now and again. I call it “sweet melancholy”. It sets in, fluttering down onto my shoulder like a feather, and comes alive in the golden time of evening when the sun begins to dip in the sky, creating in me a desire to reflect. I find myself not having an appetite for anything in particular, yet I feel as though I indeed desire something. Life temporarily takes on a lukewarm quality and I don’t like lukewarm; I prefer hot or cold. Passion! When I’m in a place of mild indifference, I feel a bit like a tiny crab; I tend to pull into my shell, and look out at the world with a slightly furrowed brow. I feel as if I’m in the midst of processing life, and I probably am. I get vulnerable. Little things about myself end up irritating me, as do the little things about others, too. But I’ve found that this is all surprisingly good for something, this state of being, because I’ve been here before; I’ve seen it through to the other side. I become a bit uncomfortable in my own skin—fidgety—and this creates in me the longing to be thrown back into the roaring, alive surf that will toss me to and fro and engage me. So I make the choice to embrace this state that I’m in as the precious catalyst for growth that it is.

Crab Cake Burger

Thank God for the different states that are all a part of life, each with their own unique flavor. I’m grateful to taste the sweet melancholy of certain days, because it causes the whimsical, up-beat notes of other days to ring that much more vividly and melodically when they return. A state of being can’t be appreciated to its fullest without its opposite being experienced, as well. A spirit of gratitude, coupled with acknowledgment of what actually is, is the divine recipe for ascension in life; it’s a flame placed under a lukewarm state that then bubbles up fresh enthusiasm for the endeavors in life.

Crab Cake Burger

Sweet melancholy can at times leave me feeling like I need to protect my soft underbelly, and that’s OK—during times of growth, it’s understandable. But while I’m in my cozy shell, peering out into this world with my little eyes, I’ll eagerly be listening for the roar of the inviting surf called “life” to bring me boldly and passionately out once again.

Now let’s enjoy some crab.

Taste what’s good and pass it on.

Ingrid

Crab Cake Burger

Southwestern Crab Cake Burgers with Avocado-Green Onion Mayo and Jicama-Carrot Slaw
Print this recipe

(Serves 4)

Ingredients:

• Avocado-Green Onion Mayo (recipe below)
• Jicama-Carrot Slaw (recipe below)
12 ounces crab claw meat (you can use lump, but claw meat is cheaper and perfect for this recipe)
¼ red bell pepper, finely minced
¼ cup corn kernels (thawed at room temp if using frozen)
1 green onion, finely minced
2 tablespoon cilantro leaves, chopped
½ teaspoon salt
• Pinch black pepper
• Pinch ground cumin
• Pinch cayenne pepper
2 tablespoons mayo
½ teaspoon Dijon mustard
1 cup Panko breadcrumbs, divided use
1 egg, beaten
¼ cup grated Parmesan cheese
• Peanut or vegetable oil for frying
4 whole grain buns, toasted
• Green leaf lettuce for burgers
1 lime, cut into 4 wedges for garnish

Preparation:

-Begin by preparing the Avocado-Green Onion Mayo (below), and hold in fridge until ready to use.

-Next, prepare the Jicama-Carrot Slaw (below), and hold in fridge until ready to serve.

-To make the crab cakes, place the crab meat into a medium-sized bowl, and add in the minced red bell pepper and all of the ingredients through the Dijon mustard; add into this ½ cup of the Panko breadcrumbs and the beaten egg, and gently fold all of these ingredients together until the crab cake mixture is well combined, being careful not to overwork it; next, combine the remaining ½ cup Panko breadcrumbs with the ¼ cup grated Parmesan cheese on a large plate, and set aside to dredge the patties in before frying.

-Make the patties by dividing the crab mixture into 4 equal amounts, and gently shape into 4 patties (the mixture may be a bit delicate, so try your best to shape the patties and press them together to keep their shape); dredge each patty lightly in the Panko-Parmesan coating, and set onto a clean plate to hold.

-To fry the patties, add enough peanut or vegetable oil to the bottom of a large pan to shallow fry the patties, and allow the oil to become hot (about 350-360 degrees); once oil is hot, add the 4 patties to the hot oil (or work in batches of 2, depending on the size of your pan), and fry for about 2 minutes per side, or until the patties are golden-brown in color, and crispy; remove the patties from the oil and place onto a paper towel to drain of excess oil.

-To assemble the burgers, spread a generous amount of the Avocado-Green Onion Mayo onto each toasted burger bun, add a lettuce leaf to the bottom bun, and next add a crab cake patty and cover with the top bun; serve with the Jicama-Carrot Slaw on the side, and garnish with a lime wedge to squeeze over the crab cake patty, if desired.

Avocado-Green Onion Mayo ingredients:

1 avocado, pealed and pit removed, roughly chopped
3 green onions, roughly chopped
2 tablespoons mayo
1 tablespoon honey
2 teaspoons lime juice
1 teaspoon Dijon mustard
¼ teaspoon, plus a pinch, salt

Preparation:

-Add ingredients to the bowl of a food processor, and process until completely smooth and creamy; scoop into a small dish, cover with plastic wrap and place into the fridge to hold until ready to use for the burgers.

Jicama-Carrot Slaw ingredients:

1 ½ cup peeled and shredded Jicama
1 cup shredded carrot
3 tablespoons fresh cilantro leaves, chopped
2 tablespoons mayo
2 teaspoons lime juice
1 ½ teaspoons honey
• Pinch salt
• Pinch black pepper

Preparation:

-In a small bowl, add all of the ingredients and gently toss together until well combined; cover with plastic wrap, and place into the fridge to hold until ready to serve.





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{ 1 comment… add one }

  • Lynda Rice August 9, 2012, 3:01 pm

    This recipe for crab cake burgers looks so yummy! The Jimaca carrot- slaw is just the perfect compliment.

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