Species that are somewhat at odds with each other in the wild combine to become a delectable meal on your dinner plate.
6 oz. snow crab meat, drained and shredded
2 lbs 4 oz. cod fillet (fresh or thawed from frozen), coarsely diced
1-3/4 c. bread crumbs
1/4 c. parsley, minced
2 spring onions, minced
coarse ground black pepper to taste
We buy our snow crab down the street at the processing plant, pre-cooked and frozen (when we are especially lucky, a neighbour shows up with crab for us). We thawed about a pound of crab in the shell for this recipe. Make the bread crumbs from stale bread.
Mix all the ingredients together in a large bowl. Shape into 8 burgers and place flat on a tray or plate. Cover and refrigerate overnight to allow them to set.
Preheat grill on high; oil grill and turn down to medium high. Lightly oil fish burgers and cook 4 minutes on each side (all grills are different, so use your judgement, they may be done sooner or later, but will feel firm when they are fully cooked).
Serve on toasted red fife buns with quick-pickled red onion and chive flower mayonnaise, or other condiments of your choice.
This week we were invaded by visitors from mainland Canada. The sort of visitors you have to accept (family) and you have to, HAVE TO, feed (teenage boys). Serendipitously, we bought way too much cod from a roadside stand recently, and had a little more than a couple pounds in the freezer. And some snow crab. Combining the two results in the ultimate Newfoundland burger to serve to tourists. Nevermind the tourists though, make these burgers for yourself. (Hoard them. If you share, you will regret it.) But don't take my word for it, family and especially teenage boy family, are very honest critics: we had to cut the last one of these in half to avoid the brewing fist fight over it.