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Seafood Slider Trio: Lobster and Bacon, Shrimp Remoulade, and Crab and Wasabi Sliders with Potato Chips

  • 8servings
  • 90minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups cooked diced lobster meat

  2. 1 recipe Asparagus Mayonnaise, divided, recipe follows

  3. 2 hard-boiled eggs, chopped

  4. 1 tablespoon freshly chopped tarragon leaves

  5. 1 1/4 teaspoons salt, divided

  6. 3/4 teaspoon plus 1/8 teaspoon freshly ground white pepper, divided

  7. 1 pound cooked shrimp, diced, about 2 cups

  8. Remoulade Sauce, recipe follows

  9. 1 tablespoon freshly chopped parsley leaves

  10. 2 teaspoons prepared wasabi paste

  11. 1/2 cup mayonnaise, preferably homemade

  12. 1 tablespoon chopped fresh chives

  13. 1 pound fresh lump crabmeat

  14. 2 tablespoons wasabi tobiko

  15. 24 small brioche or potato rolls, for serving sliders

  16. 3 slices crisp cooked bacon, cut into thirds for garnishing lobster sliders

  17. 8 half slices tomato, for garnishing shrimp sliders

  18. Half an avocado , cut into 8 pieces, for garnishing crabmeat sliders

  19. 4 cups mixed baby greens

  20. 4 teaspoons extra-virgin olive oil

  21. Potato Chips , for serving, (recommended: Zapp's)

  22. 1 large egg

  23. 1 large egg yolk

  24. 2 teaspoons lemon juice

  25. 1 teaspoon Dijon mustard

  26. 1/8 teaspoon cayenne pepper

  27. 4 stalks blanched asparagus

  28. 1 cup vegetable oil

  29. 1 cup mayonnaise , preferably homemade

  30. 1/2 cup finely chopped green onion tops

  31. 2 tablespoons finely chopped fresh parsley leaves

  32. 2 tablespoons finely chopped celery

  33. 2 tablespoons Creole or other whole-grain mustard

  34. 2 tablespoons ketchup

  35. 1 tablespoon tomato paste

  36. 1 1/2 teaspoons minced garlic

  37. 1 teaspoon sweet paprika

  38. 1 teaspoon hot sauce (recommended: Crystal)

  39. 1/2 teaspoon salt

  40. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a mixing bowl combine the lobster, 1/2 cup of the Asparagus Mayonnaise, the chopped eggs and tarragon and fold gently together to combine. Season with 1/2 teaspoon of salt and 1/4 teaspoon of the freshly ground white pepper. Refrigerate until ready to serve.

  2. In a second mixing bowl combine the shrimp with 1/4 cup of the Remoulade Sauce, the parsley and toss to combine. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the freshly ground white pepper and refrigerate until ready to serve.

  3. In a third mixing bowl combine the wasabi paste with the mayonnaise, the chives, 1/4 teaspoon of the salt, 1/4 teaspoon of the white pepper and stir to combine. Add the crabmeat, and fold together. Gently fold in the wasabi tobiko and refrigerate.

  4. When ready to serve, cut the brioche rolls in half horizontally and lightly toast, if desired.

  5. For the lobster sliders, spoon 1/4 cup of the lobster filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top the lobster filling with 1 piece of crisp cooked bacon, and top each slider with the top portion of bun.

  6. For the shrimp sliders, spoon 1/4 cup of the shrimp filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top each with a half slice of tomato and then top each slider with the top portion of bun.

  7. For the crabmeat sliders, spoon 1/4 cup of the crabmeat filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top each with a slice of avocado and then top each slider with the top portion of bun.

  8. In a mixing bowl toss the greens with the olive oil to just coat and season with the remaining 1/4 teaspoon of the salt and 1/8 teaspoon of white pepper. Serve each guest the 3 different sliders and garnish the plates with 1/2 a cup of the mixed greens. Serve with potato chips.

  9. Place the egg, egg yolk, lemon juice, mustard, salt, pepper, and asparagus stalks in a food processor or blender and process until smooth, about 20 seconds. While the motor is running, add the oil in a thin, steady stream through the feed tube, processing until the oil is completely incorporated and the mayonnaise is thick.

  10. Adjust the seasoning, to taste, with the salt and cayenne, if necessary.

  11. Cover and refrigerate. The mayonnaise will keep, stored in an airtight container, for up to 1 day.

  12. Yield: about 1 1/2 cups In a food processor combine all of the ingredients and process until everything is well incorporated. Remove from the food processor, transfer to an airtight nonreactive container and refrigerate. Sauce may be made up to 2 days in advance.

  13. Yield: about 1 1/2 cups

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