Crab Burger

By MooK

Ingredients

• 2 cloves garlic, minced
• 1 jalapeño chili, seeds and ribs removed, finely chopped
• 1/4 cup cilantro, chopped
• 1 cup black beans, cooked, rinsed if canned
• 1/2 teaspoon salt
• 1 1/2 pounds jumbo lump crabmeat, picked over for shells and cartilage
• 2 cups plus 2 tablespoons all-purpose flour
• 2 tablespoons olive oil

Preparation

Step 1

Combine the garlic, jalapeño, cilantro, beans, and salt in a food processor and puree until smooth. Transfer the puree to a bowl and gently fold in the crabmeat and 2 tablespoons of the flour.

Spread the remaining 2 cups flour on a plate. With wet hands, to prevent sticking, shape the crab mixture into 6 patties, 4 inches in diameter and 1 inch thick. Dredge the patties in the flour, shaking off any excess.

Heat the olive oil in a large sauté pan over medium heat. When the oil starts to shimmer, add the patties, in batches if necessary, and cook for 4 minutes on each side.
Serve at room temperature on toasted buns.