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Crab Burgers

6 servings

• 2 garlic cloves
• 1 jalapeño chile, seeds and ribs removed, finely chopped
• 1/4 cup chopped cilantro
• 1 cup cooked black beans, rinsed if canned
• 1/2 teaspoon salt
• 1-1/2 pounds jumbo lump crab meat, picked clean of shells
• 2 cups plus 2 tablespoons all-purpose flour
• 2 tablespoons olive oil

Combine garlic, jalapeño, cilantro, beans and salt in a food processor and puree until smooth. Transfer puree to a bowl and gently fold in crab and 2 tablespoons of the flour. Spread remaining 2 cups flour on a plate. With wet hands, to prevent sticking, shape crab mixture into six patties 4 inches in diameter and 1 inch thick. Dredge the patties in the flour, shaking off any excess.

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

Chef Marcus Samuelsson recommends serving the patties on buns with spicy mayonnaise, papaya ketchup, pickled peppers and cabbage.

(From “ The Soul of a New Cuisine ” by Marcus Samuelsson, Wiley.)

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