The Texas BBQ Forum

On my way home to Baytown yesterday after having lunch with a buddy at Chuy's in Webster I made a slight detour so I could stop at my favorite seafood market in Seabrook and pick up a pound of lump crab meat for some burger's. Mixed in with it was, Mayo, an egg, Dijon mustard, Worcestershire sauce, Old Bay Seasoning, crushed saltines, chopped chives, chopped green onions, just a touch of Cajun seasoning, salt, pepper, fried in a little olive oil and butter. That burger and fries sure hit the spot last night.

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Oooooo Lawdy "FRESH" Seafood just plain ROCKS - - - - you just reminded me that "it's been way too long since I've had any of the good stuff that wasn't imported" Those look great Willie

I like it!!

Thought we were starting a sponge bob thread for a minute.

Good looking Crabby Patties!


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Think I'll make a wrap out of one for lunch today.

Those look gooooood!

They look great! I'm a fan of crab cakes and it's really hard to find good ones like these.

Williep wrote:On my way home to Baytown yesterday after having lunch with a buddy at Chuy's in Webster I made a slight detour so I could stop at my favorite seafood market in Seabrook and pick up a pound of lump crab meat for some burger's. Mixed in with it was, Mayo, an egg, Dijon mustard, Worcestershire sauce, Old Bay Seasoning, crushed saltines, chopped chives, chopped green onions, just a touch of Cajun seasoning, salt, pepper, fried in a little olive oil and butter. That burger and fries sure hit the spot last night.

Willie, when you cook your crab burgers do you have any idea what the internal temp of the burgers were when you took them out of the skillet?
the correct internal temp for most fish / seafood is 140°
pasteurized crabmeat is technically already cooked, so all you need is to warm it up
king & dungeness crab are pre-cooked so we're only warming them up too
but lobster tails, shrimp, fresh fish & crab meat should be cooked to 140°

I have no idea what the temp is.