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4
servingsEasy
1 hr 20
By Andrew Schloss and David Joachim
Published 2007
The smoke in these burgers emanates from two sources: (1) wood chips and (2) hickory-smoked bacon strips that are tied around each crab cake like a ribbon. Make sure the wood chips go on a good 5 minutes before you put the burgers on the grill. Crab burgers cook so quickly that they will not absorb much smoky flavor unless the smoke is billowing vigorously before they come into contact with it. The recipe calls for back-fin crab, which isn’t as impressive (or as expensive) as lump crab but