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Crabby Oyster Sliders

Crabs and oysters are a perfect seafood combo… why not try Tulkoff’s combo of these flavors on a little sammy?!

Prep Time

30 minutes

Cook Time

15 minutes

Difficulty

Easy


Ingredients

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

Directions

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.