Crabby Oyster Sliders
Submitted by: Tulkoff
Crabs and oysters are a perfect seafood combo… why not try Tulkoff’s combo of these flavors on a little sammy?!
1 cup Buttermilk
1 Egg, beaten
2 Tbsp Hot sauce
2 Tbsp + 1 tsp Basil, dried, divided use
2 Tbsp + 1 tsp Tulkoff Garlic in Water, divided use
1 tsp Ground white pepper
16 medium-size Oysters, shucked, liquid reserved
1/2 cup Panko breadcrumbs
1/4 cup Cornmeal
1/4 cup Flour
1 tsp Cayenne pepper
2 – 3 tsp Sea salt, divided use
2 Tbsp Tulkoff Crab Cake Base
1 tsp Fresh cracked black pepper
1 1/2 cups Canola oil
4 soft French or hoagie rolls, split
3 Tbsp Butter, softened
1 1/2 cups Shredded romaine lettuce, loosely pack, dark green ends discarded
2 to 3 Heirloom tomatoes, sliced
In a bowl (or a gallon sized re-sealable bag), combine buttermilk, beaten egg, hot sauce, 1 tsp of basil, 1 tsp Garlic in Water and white pepper. Add the oysters and any liquid from shucking. Cover and refrigerate for 15 minutes.
In a shallow dish, combine the panko, cornmeal, flour, 2 Tbsp basil, 2 Tbsp Garlic in Water, cayenne, 1 tsp salt, Crab Cake Base and black pepper, mixing well.
In a large cast-iron skillet, heat oil to 350. Remove oysters from liquid and dredge through the breading mixture, pressing gently to adhere. Add back to the liquid mixture and dredge a second time. Carefully add oysters to the hot oil in batches, do not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining sea salt while hot.
Preheat oven to a low broil. Butter the rolls and place on a baking sheet. Broil for 2 to 3 minutes, or until golden brown. Remove from oven.
To assemble sliders, spread additional Crab Cake Base on each roll, then add 2 oysters, lettuce and tomatoes to rolls. Serve immediately.