Crabby Lobster Sliders Recipes

CRAB CAKE SLIDERS

Crab Cake Sliders image

Provided by Food Network Kitchen

Time 1h50m

Yield 15 sliders

Number Of Ingredients 14

Ingredients

18 mini potato buns
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons unsalted butter, melted, plus more for brushing
1 large egg
1 teaspoon Old Bay Seasoning
1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
Kosher salt
1 pound lump crabmeat, picked through
10 strips bacon
Finely grated zest of 1 lemon
Freshly ground pepper
Diced red onion, sliced tomatoes and lettuce leaves, for topping
Pickles, for serving (optional)

Steps:

Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl. Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard and 1/4 teaspoon salt in another bowl. Add the mayonnaise mixture to the bun pieces and stir to combine; let sit 10 minutes, then gently fold in the crabmeat. Brush a baking sheet with butter. Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet; refrigerate at least 1 hour or overnight.
Meanwhile, preheat the oven to 350 degrees F. Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the drippings. Break each piece of bacon into thirds; set aside. Combine the remaining 1/2 cup mayonnaise, the lemon zest and the reserved bacon drippings in a bowl; season with salt and pepper.
Preheat the broiler. Arrange the remaining 15 buns cut-side up on a baking sheet; brush with butter and broil until golden. Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes.
Spread the cut sides of the buns with some of the lemon mayonnaise. Sprinkle with diced red onion. Serve the crab cakes on the buns with tomatoes, lettuce and the bacon. Serve with pickles.

LOBSTER SLIDERS

Lobster Sliders image

In the food-and-wine-pairing world, lobster and Chardonnay are perfect partners. While the varietal carries plenty of intensity and structure, it can easily be dominated by strongly flavored foods. Lobster, on the other hand, provides plenty of richness to match this Chardonnay's silky palate and deep fruit, but the delicate flavors of the shellfish won't overwhelm the wine. In this recipe, the classic New England lobster roll is prepared in a small-size version-ideal for cocktail parties as well as picnics. Williams-Sonoma

Provided by By The Lake

Categories Lobster

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 freshly cooked lobster, about 2 lb. total (about 1/2 lb. meat)
2 tablespoons mayonnaise
2 tablespoons creme fraiche
2 tablespoons finely chopped celery
1 tablespoon minced shallot
2 cornichons, finely chopped
1 1/2 teaspoons minced fresh tarragon
1/2 teaspoon grated lemon zest
sea salt & freshly ground black pepper, to taste
1 tablespoon unsalted butter, room temperature
8 mini brioche rolls, split
1 small head bibb lettuce

Steps:

To remove the lobster meat, twist off the claws from the body. Using a lobster cracker or mallet, break the shell on each claw and remove the meat. Using a large, sharp knife, cut the lobster in half lengthwise from the head to the tail. Discard the black vein that runs the length of the body, and discard the small sand sac at the base of the head. Remove the meat from the body and tail. Twist off the small legs where they join the body to check for other chunks of meat. Chop the lobster meat into 1/2-inch pieces.
In a bowl, combine the lobster meat, mayonnaise, crème fraîche, celery, shallot, cornichons, tarragon and lemon zest. Stir gently to blend and season with salt and pepper. Refrigerate until ready to use.
Heat a large fry pan over medium heat. Butter the cut side of each roll. Place the rolls, buttered side down, in the pan and toast until lightly golden, about 1 minute. Transfer the rolls to a work surface and spoon about 3 Tbs. lobster mixture on the bottom half of each roll. Add a few leaves of Bibb lettuce. Top with the remaining roll halves, secure with a toothpick if you like and serve immediately.

Nutrition Facts : Calories 124.5, Fat 8.6, SaturatedFat 4, Cholesterol 55.4, Sodium 563.9, Carbohydrate 4.3, Fiber 0.8, Sugar 1.1, Protein 7.9

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