Kick off the month of May and #BurgerMonth2020 with this epic surf ‘n turf, “The Poseidon Adventure Burger”, with TWO awesome sauces and a delicately fried, whole, soft shell blue crab! Truly an amazing burger adventure! 

 

*This epic burger is part of a fan-frickin-tastic month-long event hosted by Girl Carnivore, but opinions are always my own!

 

Hey all!! It’s that time again! One of my favorite months of the entire year, when the sun finally starts to warm your shoulders, the yard gets a good spring cleaning and planting, and my favorite of all, #BurgerMonth, officially begins! 

If you’re new, #BurgerMonth is an incredible event put on by Kita Roberts, of Girl Carnivore, that was created out of the love of burgers and summer grilling and smoking! Bloggers from all over the world get together, create outstanding burgers, and share our recipes all throughout the month of May!

So, not only are you treated to tons of EPIC recipes, but there’s also a fantastic giveaway that you can enter to win! (*Entry at the bottom of this post.) 

 

Here’s this year’s awesome prize package!!

Anvil & Hammer Knife: Damascus Chef Knife – Kitchen Knife – 67 Layer 8″ VG-10 Super Steel Hammer Finish Blade – Full Tang Rosewood Handle – Presented in Gift Box – Sheath Inc

Cabot Cheese: Cheese Gift Box Valued at $75

New York Beef Council: Lego Creator Monster Burger Truck Kit and Beef Swag 

Red Duck: 1 Bottle of Gourmet Ketchup

Spoonabilities: Grilling Gift Basket including: Eleia Greek Olive Oil & Vinegar Gift Set, Mr. & Mrs. Greek Mandarin Marmalade, Roasted Red Pepper and Tomato Dip, Salt Odyssey Journey of Salts | Herbal Salt Mixes, The Magnificent Five Greek Olives Varieties, Vegan Fig Salami with Orange Zest, & Greek Pine Honey

 

(I mean, that Lego Monster Burger Truck is worth entering for all by itself!) 

 

 

Ok. So, I’ve done some pretty crazy burgers over the years, but for this one, I decided to go classic, old school! 

 

 

 

And what a fun burger THIS one was!! My hubby absolutely flipped over it, and I couldn’t have been more pleased to finally create a unique burger that he truly enjoyed.  

“Mr.Picky Pants” swears he only likes old-fashioned “American-style” burgers, and it’s been quite a battle over the years! 

But this year, I just wasn’t going to give in. And I’m so glad that I didn’t! You’re definitely going to want to make this. And it’s so easy, too! 

 

So, here we go! This burger starts with two wonderful sauces. A basic “remoulade sauce”….

 

 

 

…and a white barbecue sauce that’s called “Alabama sauce”! Both are staples in our house! 

 

 

 

*Both of these sauces are best made the day before, or at least several hours beforehand to meld and mellow, and can last for weeks in the fridge!

 

But the star of this little burger show, of course, is the soft shell blue crab! We got one heck of a deal on them, too! The manager practically gave them to my hubby! FOUR of them, already trimmed and cleaned, for just a $1.23!!! TOTAL. I know! 

 

 

 

 

These little buggers were so stinkin’ cute!!!

 

 

 

 

I really had a blast cooking them! So easy to bread and deep fry!

 

 

 

And since they only take, (*depending on size), 3 – 5 minutes to cook, you definitely want to grill your burgers first.

But just look how pretty they turned out!!! Golden-delicious, and lightly crispy!

 

 

 

To dress the rest of the burger, as I mentioned earlier, I went classic old school for a “po’ boy-style” burger. 

Simply just lettuce, tomato, and mild red onion. (*Plus the two sauces just to hold everything together and so the sandwich doesn’t taste dry.) 

You could, of course, add a few other ingredients like bacon, or say…an avocado mash, but here’s the thing. These little crabs would get lost in too many ingredients and excess flavors. They should shine and be the star. 

So, don’t drown them out. They’re very mild and slightly sweet, and are the crowning glory of this sandwich! Just keep it simple and clean. 

 

 

 

 

Next, always always always butter and grill your buns! Don’t leave them cold, anemic, and untended to. They deserve love, too!! 

 

 

 

 

Then add a nice, fat drizzle of that WONDERFUL remoulade sauce. A must. Seriously. 

 

 

 

 

Up to bat next, is our Roma tomato slices. Don’t forget to give them some love, too!! I ALWAYS salt and pepper them. It brings out their natural flavor! 

 

 

 

 

Then, add some cool, crisp, crunch from fresh iceberg lettuce, and a little kick from some mild, sweet onion (such as red/purple, Vidalia, or white onion).

You can shred the lettuce or use whole leaves, but I like the light fluffiness!! And the onion, slice it very thinly or finely chop it, for a more delicate onion flavor as to not overpower the crab. 

 

 

 

 

Next, place your perfectly grilled burger on top (*rewarmed a little in the microwave if needed)…

 

 

 

 

….and top with one of those GORGEOUS fried crabs! 

 

 

 

 

Don’t worry if it’s a little bigger than the burger. A little overhang is always a good thing!! 

 

 

 

 

Then, give the crab a light drizzle of the “Alabama sauce”…

 

 

 

 

…not too much so you don’t mask the wonderful flavor of the crab, though! 

 

 

 

 

Pour yourself an icy cold beer….

 

 

 

 

….place on your top, buttered and grilled bun….

 

 

 

 

…and prepare yourself for a ROYAL treat!!!

 

 

 

 

Give it a gentle smash-down and get in there!! Honestly, one of the prettiest burgers I’ve ever made! And very easy to eat, too! My hubby didn’t spill a DROP! 

So, if you’re looking for a killer-good burger that will WOW your guests, just make this! The Poseidon Adventure Burger! For a truly fantastic surf and turf adventure! Hope you all enjoy! 

 

 

 

Don’t forget to enter the giveaway
for a chance to win an EPIC prize package!!!

 

a Rafflecopter giveaway

 

 

Disclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 & up. All winning entries are verified. By entering you give the right to use your name and likeness.

The number of entries received determines the odds of winning. One winner for each weekly giveaway will be selected. The prize packages are sent directly from the sponsors. Winners have 48 hours to respond or they forfeit the prize and another winner(s) will be chosen.

The #BurgerMonth Bloggers are not responsible for the fulfillment or delivery of the prize packages. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BurgerMonth posts or entry.

 

This year’s participants!

🍔 Girl Carnivore 🍔 A Kitchen Hoor’s Adventures 🍔A Day in the Life on the Farm 🍔 A Merry Recipe 🍔 An Affair from the Heart 🍔Art of Natural Living 🍔 Caroline’s Cooking 🍔Chef Justin Grimm 🍔Chiles and Smoke 🍔 City Living Boston 🍔Comfortably Domestic 🍔Culinary Adventures with Camilla 🍔Daily Dish Recipes 🍔 Everyday Eileen 🍔 Everyday Southwest 🍔 For the Love of Food 🍔Good Cook Doris 🍔Grillax: Fire. Food. Fun. 🍔 Grilling Montana 🍔 Hezzi-D’s Books and Cooks 🍔 Jolene’s Recipe Journal 🍔 Karen’s Kitchen Stories 🍔 Kate’s Recipe Box 🍔Kudos Kitchen by Renee 🍔Life Currents 🍔 Life of a Ginger 🍔Making Miracles 🍔Man Meat BBQ 🍔 Miss in the KItchen 🍔Off the Eaten Path 🍔Our Good Life 🍔 Palatable Pastime 🍔 Pastry Chef Online 🍔 Real Life With Dad 🍔Renee Nicole’s Kitchen – Everyday Gourmet 🍔 Sarah’s Cucina Bella 🍔Savoring Midlife 🍔Seduction in the Kitchen 🍔 Simple and Savory 🍔 Spoonabilities 🍔 Sumptuous Spoonfuls 🍔 Swirls of Flavor 🍔 The Redhead Baker 🍔 The Spiffy Cookie 🍔This is How I Cook 🍔 Thyme for Cocktails 🍔What’s Cooking Italian Style Cuisine 🍔 Wildflour’s Cottage Kitchen 🍔Wile E. BBQ 🍔 Wok & Skillet 🍔

 

 

Thank you to Kita Roberts, of Girl Carnivore, for all of the hard work and love you put into this event every year! Very much appreciated and enjoyed by all! 

 

 

The Poseidon Adventure Burger / #BurgerMonth2020

Print

Ingredients

For Burger:

• 1/3 - 1/2 lb. burger cooked to your liking 
• shredded lettuce, tomato slices, thin slices red onion
• 1 whole soft shell blue crab, patted dry, breaded and deep-fried (*recipe follows)
• remoulade sauce (*recipe follows)
• Alabama sauce (*recipe follows)
• buttered and grilled or toasted bun, any kind that you like
• pickles, pickled onions, peperoncinis and/or jalapeños on the side

For Fried Soft Shell Blue Crab:

• 1 - 2 whole soft shell blue crab(s), trimmed
• 1 cup flour
• 1/4 cup Indian Head Old Fashioned Stone Ground Yellow Corn Meal
• 1 Tbl. Slap Ya Mama cajun seasoning
• 1 Tbl. regular table salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika
• 2 eggs, well beaten with a splash of milk or buttermilk
• (oil for frying such as canola oil)

For Remoulade Sauce:

• 1/2 cup mayonnaise such as Duke's
• 3 Tbl. dill or sweet pickle relish
• 1 Tbl. lemon juice
• 1 Tbl. creole mustard such as Zatarain's Creole Mustard
• 1 Tbl. ketchup
• 2 tsp. vinegar-based hot sauce such as Louisiana or Tabasco
• 1/4 tsp. sugar

For Alabama Sauce:

• 1 cup mayonnaise
• 1/3 cup apple cider vinegar
• 1 tsp. Worcestershire sauce
• 1/2 tsp. kosher salt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. Frank's Red Hot sauce
• 1/8 tsp. cajun seasoning such as Slap Ya Mama
• 1/16 tsp. cayenne

Instructions

In medium bowl, mix together well the flour, corn meal, cajun seasoning, salt, pepper, and paprika. In second bowl, beat eggs with a little milk or buttermilk. You can also add a little hot sauce if you prefer a little kick.


Grill burgers to your preferred doneness, simply seasoned with salt and pepper. Butter and grill buns. Loosely cover. Set aside to rest and keep warm. 
Heat deep pan, dutch oven, or deep fryer to about 350º. 


Trim eyes, gills, (and water sacks from crabs to release excess water), pat dry. Coat with flour mixture well. Dip into egg mixture, coating both sides, letting excess drip away. Place back into flour mixture, and again, coat really well. Shake off excess flour, and carefully, slowly, drop into hot oil, legs first, and fry for approximately 3 minutes, or until golden browned and nicely crispy. (*Frying time depends on size of crabs.) Let rest on a paper towel-lined plate to absorb any excess oil. 


Top bottom bun with a little of the remoulade sauce, tomato slices, red onion, and shredded lettuce. Top with burger. Top with fried crab. Drizzle with the Alabama sauce. Place on top bun and enjoy with an icy cold beer! 

For Remoulade Sauce: Stir all ingredients well in medium bowl. Pour into "wide enough" nozzle squeeze bottle to drizzle if desired.(*Wide enough to let the chopped pickle easily flow through. *I just cut the end of the nozzle off mine to the basic diameter that I usually need.)
For Alabama Sauce: Whisk together all ingredients in medium bowl, pour into squeeze bottle if desired to use as a drizzle.

Notes

*Seasoned flour mixture for the crab makes enough for at least 4 small crabs, plus anything else you might like to fry while you have the oil hot, such as onion rings to go with! Go for it! Have fun and enjoy!