Slide into the weekend with these sliders…
Great catch. Seafood Sliders!
Chic as small plates or great snacks.
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great finds for great snack menus.
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Lobster Sliders
Meat from a 1 1/2-pound cooked lobster (1 1/4 cups)–cut into 1/2-inch pieces
2 tablespoons mayonnaise
2 tablespoons crème fraîche
1 tablespoon minced shallot
1 tablespoon finely diced dill pickle
2 tablespoons finely diced celery
1 1/2 teaspoons minced tarragon
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground white pepper
1 tablespoon unsalted butter, at room temperature
Eight 2-inch round soft dinner rolls, split
In a medium bowl, mix the lobster with the mayonnaise, crème fraîche, shallot, pickle, celery, tarragon and lemon zest. Season with salt and white pepper and refrigerate until ready to use. Lightly butter the cut side of each roll. Heat a large skillet over moderate heat. Toast the rolls in the skillet, cut side down, until lightly golden, about 1 minute. Transfer the rolls to a work surface. Spoon about 3 tablespoons of the lobster salad on the bottom half of each roll. Close the sliders and serve.
Crab Cake Sliders with Dill-Caper Cream
1 pound fresh lump crabmeat–drained, picked and chopped
2 green onions, thinly sliced
1 cup crushed saltine crackers
1/4 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup soft, fresh breadcrumbs
1/2 cup vegetable oil
12 brioche rolls, split
1 cup arugula
Stir together first 6 ingredients. Cover and chill 30 minutes. Shape chilled crab mixture into 12 patties (about 1/3 cup each). Place breadcrumbs in a shallow dish; dredge both sides of patties in breadcrumbs. Fry patties in hot oil, in batches, in large skillet over medium-high heat 2 minutes on each side or until golden. Drain on paper towels.
Place 1 crab cake on bottom half of each roll–top each with arugula and a dollop of the
Dill-Caper Cream. Cover with top halves of rolls.
Shrimp Salad Sliders
1 pound cooked large shrimp, coarsely chopped1 celery rib, finely chopped
1/2 cup mayonnaise
2 1/2 tablespoons fresh lemon juice
2 tablespoons snipped chives
1 tablespoon minced flat-leaf parsley
1 tablespoon chopped basil
Kosher salt and freshly ground pepper
Ten 3-inch round white dinner rolls or sourdough rolls
4 tablespoons unsalted butter, softened
Preheat the oven to 325°F. In a medium bowl, mix the shrimp with the celery, mayonnaise, lemon juice, chives, parsley and basil–season the shrimp salad with salt and pepper. Using a paring knife, cut a 2-inch round from the top of each roll. Discard the filling from the rolls, set the rolls on a baking sheet and warm in the oven, about 5 minutes. Butter the inside of the rolls and fill with the shrimp salad. Top with the lids and serve.
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