Crabby Falafel Sliders Food

FALAFEL SLIDERS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Add chickpeas, red onion, parsley, flour, garlic, lemon juice, cumin, coriander, salt and pepper to food processor and blend until smooth.
• Grease a 18x13-inch (46x33-cm) baking sheet with olive oil. Use a spatula to transfer falafel mixture to the pan.
• Using spatula and your hands, form the falafel mixture into a rectangle that is roughly the size of the slider buns.
• Bake falafel for 20-25 minutes or until crispy, flipping halfway through.
• For the avocado hummus, add avocados, chickpeas, garlic, olive oil, lemon juice, salt and pepper to food processor and blend until chunky.
• For the tahini sauce, whisk together tahini, water, garlic, lemon juice, salt and pepper in small mixing bowl.
• Keeping slider buns attached, cut them in half lengthwise with a serrated knife. Remove top half and set aside.
• When falafel is done baking, remove from oven and place on top of bottom half of slider buns.
• Top falafel with one layer of avocado hummus, followed by one layer of tomatoes. Drizzle with tahini sauce.
• Cover with top half of slider buns and cut into 12 sliders.
• Enjoy!

CRABBY LOBSTER SLIDERS

Steps:

• For the lobster: Prepare an ice water bath and set aside. Place the lobster in a pot and cover with the beer. Add the garlic and lemon and bring to a boil. Boil until the lobster shell turns a reddish color, 8 to 10 minutes. Immediately put the lobster into the ice bath to cool for approximately 5 minutes. Remove the lobster meat from the shell and chop into small chunks.
• For the crab and lobster mixture: Over medium-high heat in a saute pan, saute the olive oil, shallots and garlic until the shallots become slightly caramelized. Add the peppers. Add the crab and lobster to the pan and continue to saute, about 5 minutes. Add the Creole and seafood seasoning and finish with a squeeze of lemon juice.
• For the breadcrumb mixture: In a large mixing bowl, combine the breadcrumbs, peppers, basil, thyme, dill, black pepper, cayenne, nutmeg and salt. Add the crab and lobster mixture from saute pan and mix together. Add the half-and-half, Parmigiano-Reggiano and eggs and mix to combine. Form the mixture into 8 patties and refrigerate for a minimum of 1 hour.
• For the sauce: Mix together the Thai chili sauce, mayonnaise and red pepper flakes in a bowl until combined.
• Heat some oil in a frying pan over medium-high heat. Fry the crabby lobster patties on each side until golden brown, about 4 minutes per side.
• Place the crabby lobster patties on the buns and top with the sauce and some arugula or spinach.