Crabby Lobster Sliders
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cloves
Garlic (minced)1
Lemon2 tbsps
Olive Oil2 tbsps
Shallot (finely chopped)1 tsp
Creole Seasoning1 pinch
Seafood Seasoning2 tbsps
Basil (chopped fresh)2 tbsps
Dried Thyme1 tbsp
Dill (chopped fresh)1 tsp
Cayenne1 tsp
Nutmeg1 tsp
Salt1 cup
Half-And-Half2
Eggs3 tbsps
Mayonnaise1 tsp
Red Pepper Flake1 cup
ArugulaDirections:
1
For the lobster: Prepare an ice water bath and set aside
2
Place the lobster in a pot and cover with the beer
3
Add the garlic and lemon and bring to a boil
4
Boil until the lobster shell turns a reddish color, 8 to 10 minutes
5
Immediately put the lobster into the ice bath to cool for approximately 5 minutes
6
Remove the lobster meat from the shell and chop into small chunks
7
For the crab and lobster mixture: Over medium-high heat in a saute pan, saute the olive oil, shallots and garlic until the shallots become slightly caramelized
8
Add the peppers
9
Add the crab and lobster to the pan and continue to saute, about 5 minutes
10
Add the Creole and seafood seasoning and finish with a squeeze of lemon juice
11
For the breadcrumb mixture: In a large mixing bowl, combine the breadcrumbs, peppers, basil, thyme, dill, black pepper, cayenne, nutmeg and salt
12
Add the crab and lobster mixture from saute pan and mix together
13
Add the half-and-half, Parmigiano-Reggiano and eggs and mix to combine
14
Form the mixture into 8 patties and refrigerate for a minimum of 1 hour
15
For the sauce: Mix together the Thai chili sauce, mayonnaise and red pepper flakes in a bowl until combined
16
Heat some oil in a frying pan over medium-high heat
17
Fry the crabby lobster patties on each side until golden brown, about 4 minutes per side
18
Place the crabby lobster patties on the buns and top with the sauce and some arugula or spinach