Would-be secessionists in Key West, Florida, only slightly serious, like to call their home the Conch Republic in honor of their favorite native sea creature, a tasty if chewy gastropod. The locals relish conch in so many ways, including in a burger, that they drove it to the verge of extinction. As a spry substitute today in a sandwich, we favor a combination of crab or shrimp with scallops. Even devoted conch fans enjoy the switch, though we haven't found any yet who are willing to proclaim themselves proud citizens of the Crab Republic or Shrimpland.
SERVES 4
| 12 | ounces lump crabmeat |
| 12 | ounces bay or sea scallops, chopped |
| ¼ | cup minced red bell pepper |
| 2 | tablespoons minced fresh parsley |
| 1 | medium egg |
| ½ | teaspoon salt, or more to taste |
| Generous splash of Caribbean Scotch bonnet or habanero hot sauce | |
| About ¾ cup dry bread crumbs | |
| Vegetable oil spray | |
| 8 | slices country bread |
| 1 | Hass avocado, sliced |
| Hot Shot Tartar Sauce ([>]) or other tartar sauce |
In a medium bowl, combine the crab, scallops, bell pepper, parsley, egg, salt, and hot sauce. Gently form the mixture into four patties about ½ to ¾ inch thick. The patties should hold together, but don't compact them or handle them any longer than necessary.
Place the bread crumbs on a plate. Lay each burger gently on the crumbs, coating both sides well. Cover the burgers and refrigerate them for at least 30 minutes.
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
Spritz the burgers lightly but thoroughly with oil and transfer them to a well-oiled grate. Grill the burgers uncovered over medium heat for 5 to 6 minutes per side, until lightly brown and crisp with opaque centers. If grilling covered, cook for 8 to 10 minutes, turning once midway. Toast the bread at the edge of the grill if you wish.
Arrange avocado slices on half of the bread, and top with the burgers, dollops of the tartar sauce, and the rest of the bread. Serve immediately.