Medlock Ames Crab Burger with chili aioli and pickled cabbage

Dungeness crab is local, seasonal and delicious with our 2005 Chardonnay – three excellent reasons to spend some time making this recipe. If Dungeness is not available then most types of crab will perform admirably – just make sure it is freshly caught and not overcooked! We love the decadence of a substantial burger but feel free to dress this up as a more genteel cake or whatever and however you feel most comfortable. Just don’t forget the Chardonnay.


Crab Burger

• 2 cloves garlic, minced
• 1 jalapeño, minced
• 1/4 cup chopped cilantro
• 1 cup cooked black beans
• 1 ½ lb picked crabmeat, minced
• 2 tablespoons flour

Chili Aioli

• 1 tablespoon chopped almonds
• 2 cloves garlic
• 2 serrano chilies, minced
• ½ teaspoon chili powder
• 3 egg yolks (deep yellow, free range and local!)
• ¼ cup lime juice
• 2 teaspoon red wine vinegar
• ¾ cup canola oil

Pickled Cabbage

• 1/2 cup white wine vinegar
• 1/4 cup soy sauce
• 1 cup water
• 1/2 cup sugar
• 2 cloves garlic, minced
• ½ cabbage
• 1 grapefruit (in segments)
• Fresh ginger, basil and cilantro

Crab burger – sounds complex but it is very simple. Just combine the cilantro, jalapeño and beans in a food processor until pureed. Fold the crab meat gently into the mixture and add the flour. Form into patties about 4 inch diameter/ 1 inch thick and then dredge in flour and set to one side. Make sure some of that beautiful claw meat is still intact!

Chili aioli - sauté the almonds and garlic until brown (3 mins) lower the heat and add the chilies and chili powder. Cook for another couple of minutes and then let it all cool. Then, put the chili mix into a blender and add the yolks, lime juice and vinegar and blend well. With the blender running, add the canola oil slowly until incorporated. Season with salt and pepper to taste.

Pickled cabbage - bring the water, vinegar, soy sauce, sugar and garlic to a simmer and then let cool. In a large bowl, combine all the ‘green’ ingredients: the cabbage, grapefruit, two sprigs of basil, two sprigs of cilantro and a thumb sized piece of ginger (grated). Then simply add the liquid you’d previously set aside, toss it all together and let it stand for 10 minutes or so.

Finally – carefully sauté your crab concoction in a splash of olive oil (Bell Mountain Ranch of course) for 4 minutes or so each side (medium heat) before placing on a toasted bun, drizzling it with the scrumptious aioli and dressing it all with some of the cabbage mixture. Enjoy!