October 22, 2017
Lobster Patty Sliders with Pickled Radishes & Tarragon Mayo Recipe
By: Cooking Light, Photo: Teresa Sabga
Serves 8.Ingredients:3/4 cup thinly sliced radishes1 tablespoon chopped fresh dill1 cup water1/2 cup rice vinegar1 tablespoon sugar2/3 cup canola mayonnaise2 tablespoons chopped fresh tarragon1/2 teaspoon grated lemon rind1 tablespoon fresh lemon juice1 1/2 teaspoons Dijon mustard1/2 teaspoon freshly ground black pepper, divided1 garlic clove, grated1 pound coarsely chopped cooked Maine Lobster meat12 ounces peeled and deveined shrimp1 tablespoon unsalted butter, melted3/8 teaspoon kosher saltCooking spray16 (11/4-ounce) whole-wheat slider buns1 cup baby arugulaDirectionsStep 1.
Combine radishes and dill in medium bowl; toss to coat. Combine water, vinegar, and sugar in a medium saucepan over high heat; bring to a boil. Remove from heat and immediately pour vinegar mixture over radishes. Set aside.Step 2.
Combine mayonnaise, tarragon, rind, juice, mustard, 1/4 teaspoon pepper, and garlic in a medium bowl, stirring with a whisk.Step 3.
Combine lobster and shrimp in the bowl of a food processor; process until finely chopped. Combine shellfish mixture, 3 tablespoons mayonnaise mixture, butter, salt, and remaining 1/4 teaspoon pepper in a bowl; gently combine. Refrigerate mixture for 20 minutes.Step 4.
Gently divide lobster mixture into 16 equal patties. Heat a large skillet over medium heat; coat with cooking spray. Add 8 patties to pan. Cook 4 on each side or until done. Remove patties to a plate; keep warm. Repeat procedure with remaining 8 patties.Step 5.
Remove radishes from vinegar mixture; drain well.Step 6.
To build sliders, place each patty on bottom half of slider buns; top evenly with remaining mayo mixture, pickled radishes, arugula, and top half of slider buns. Serve immediately.
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