Categories: Hamburgers, Main Dish, Rachael Ray, Seafood

Ingredients

• 1/2 lb raw small baby shrimp
• 6 ounces lump crabmeat
• 1 small celery rib, finely chopped
• 3 scallions, finely chopped
• 1/2 small red bell pepper, finely chopped
• 1 -2 garlic clove, minced
• 2 -3 tablespoons chopped flat leaf parsley
• 1 tablespoon Old Bay Seasoning
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 lemon, zest of
• salt
• fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 4 English muffins (plain or sourdough, Thomas's brand)
• butter, for spreading
• lemon wedge, for squeezing
• 4 leaves boston lettuce
• 1/2 cup spicy seafood cocktail sauce

Directions

1. Grind shrimp into a paste in a food processor; transfer to a bowl, using a spatula.

2. Add the crabmeat to the bowl, breaking it up and flaking it as you add it.

3. Add in celery, scallions, red bell peppers, garlic, parsley, Old Bay, cayenne, chili powder, lemon zest, salt, and pepper; stir mixture to combine.

4. Preheat a large nonstick skillet over med-high heat; add in olive oil.

5. Using a large metal scoop or spoon, scoop 4 mounds of seafood mixture into the pan.

6. Gently pat down to form patties and fry 3-5 minutes on each side or until the shrimp turns whitish pink and the patties are evenly golden.

7. Split and toast the English muffins; butter the muffin bottoms.

8. Place burgers on muffin bottoms and squeeze lemon juice over them, then top with lettuce.

9. Slather the top of the muffins with cocktail sauce and set in place; serve.

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