Grilled Crabwurst

Yields 3 3.5oz Crabwursts and 1 Bottle Grapefruit Aioli

Grapefruit Aioli:

1 Egg 1/ TBS Grapefruit Zest

3 TBS Grapefruit Juice

1/2 C Olive Oil 1/4 C Mayo

Add all but the oil into your food processor. Combine, and while your processor is still on add in oil slowly. Put into a bottle and store in the fridge.

Crabwursts: 1 Jalapeño 6oz Crab Meat

2 Eggs

3/4 C Panko Bread Crumbs 1 tsp Worcestershire 1 TBS Stone Ground Mustard 1/4 C Red Onion or 1 Shallot 1/4 C + 1 TBS Mayo 1/2 C Spinach 1/2 Lime

1 Clove Garlic 3 Pitas

Click HERE for printable version

You will want to begin with dicing your jalapenos, and shallots (or in my case red onions because, wahhhh wahhhh, the shallots I bought were better left for compost). No offense shallot, but the jalapeno really held up it's end of the deal on this one...

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Add them into your food processor with your crab and spinach, and pulse mix until combined.


Next mix your worcestershire sauce, lime, egg, mayo, mustard, and garlic together. Pour over crab mix, and allow 15 minutes to marinate. This is a good time to bring a large pot of water to a boil. Now, strain your mix through a fine mesh strainer, and put it into a fresh bowl. Add in 2/3 of an egg and your breadcrumbs. Let it stand for 5 minutes then finish with 1 TBS mayo.


Weigh your mix into 3.5 oz balls. Use your hands to....Ok I'm gonna stop you there...let's get our minds back to our Crabwursts and out of the gutter in which you are teetering around. Yes....I said teetering...MOVING ON!


Use your hands to form them into a long cylinder like shape, and place them horizontally onto a piece of saran wrap. Roll them up in the wrap slowly. Twist each end, and tie it into a knot to secure it. Don't they just look amazing? Kinda makes you wanna bust into a rap, right?! - (makes rap noises with mouth and proceeds not to throw down a rap due to having much better skills in the kitchen then in my pipe dream of being an actual rapper...)


Turn off your boiling water and proceed to poach your saran wrapped masterpieces in the water for 30min. Cut them out of the wrap and put on a plate to cool. Not before admiring the crease on the ends of our Crabwursts. I mean could they look any more like a real bratwurst? (Please don't actually anser that, I know what you will say. This is more about excitement then logic) ;)


Once cooled, coat them in olive oil. Grill them on medium high heat just until they have slight grill marks on them.


Take your pitas and pull them completely in half. Wrap each half around your Crabwurst and grill the outside of your pita slightly. Finally top them with your Grapefruit Aioli, and fresh herbs. In this case I used our Lemon Thyme but chives, dill, or parsley would be a delicious garnish as well. I have to say it did pair perfectly with my Grilled Guacamole, which if you haven't tried yet is too ridiculously delicious for you not to make right now. Go on....that's HERE


Till next time I am off to grill peaches, and top them with fresh banana chocolate chip ice cream. Don't be jelly, I'll come up with a great recipe for it soon enough!