Picture this. The first night of eating these “Whoa Nelly” seafood sliders, B.O.B. Bob and I sat in front of our television in absolute heaven as we took bite after bite of seafood scrumdidlidumcious loveliness. There was no conversation, there was no, “Hey, you do realize you can fast forward through the commercials?” There was basically no anything. Just eating, occasional grunts of happiness, and eventually two very empty plates. Then it happened y’all. The moment I wait for but rarely ever happens. The clouds parted, the skies opened up, light shined down from the heavens, and B.O.B. Bob commented on how amazing the seafood sliders were, and that the pickled beets completely made them the best thing ever. Do you have any idea how special that was? The man who never comments on food actually commented on food. Euphoria y’all. Complete and utter euphoria.
Now, picture this. At the neighbor’s house the very next evening, four people sitting down to a collaborative dinner consisting of fresh Caprese salad, spicy hot burning lava Bonchon Chicken, and leftover seafood sliders. One of the four people gathered hates all things seafood, two of the four people despise fish, and three of the four people at the table can’t tolerate anything that is spicy. It was an interesting dinner, to say the very least. Three of us were shoving as much Caprese salad as we could into our mouths to put out the red hot fire created by the chicken, one of us was making a big ol’ yuck face after taking a bite of a seafood slider, and one of us was happily trying a bit of everything even though they really didn’t have any desire to eat anything containing seafood.
This “Fish and Seafood Burgers” #FishFridayFoodies challenge from Heather of All Roads Lead to the Kitchen taught me something very important y’all. Never bring seafood to the table when fifty percent of the people there can’t eat it, don’t pretend you can eat something that is spicy when you know you can’t handle it just for the sake of being polite, and Caprese salad is the solution to any food dilemma. If you like fish and seafood, you’re gonna love this recipe. Don’t forget that the pickled beets truly do make this sandwich dreamy. If you don’t like pickled beets, replace them with any other form of pickle you do like. For example, Bonchon Chicken has some amazing pickled radishes that would be great on top of this sandwich. I’m pretty much addicted to them. Fair warning, they do nothing to kill the flames of hot as the scorching sun spicy chicken; they only make it worse.
Whatever doesn’t kill you makes you stronger, right? Each of us stepped out of our comfort zone to try something new. After all, that’s what life is about; bringing new things to the table, spending time together sharing what we love with others, and sometimes being forced to admit that what someone else thinks is totally amazeballs, we totally can’t stand. Our differences are what make life interesting. At the end of the day, we all walked away from the table, we’re all still friends, and we all survived the burning fires of hell that took place in our stomachs from the crazy-hot spicy chicken. Caprese salad can work some pretty damn amazing miracles.
Ingredients:
Sliders:
- 3/4 Pound Cod Fillet
- 1 (8-oz.) Container Pasteurized Crab Meat, Drained
- 2 Tablespoons Mayonnaise
- 1 Teaspoon Creamy Horseradish
- 1/2 Teaspoon Ground Black Pepper
- 1/2 Teaspoon Kosher Salt
- 1 Cup Panko Bread Crumbs
- 6 Slider Buns
- Mayonnaise
- Baby Arugula
- Sweet & Sour Quick Pickled Beets
Directions:
- Cut the cod fillet up into nugget-sized pieces and place in a food processor. Process until smooth.
- In a large bowl, use a silicone spatula to gently combine the cod, crab, mayonnaise, horseradish, pepper, salt, and panko.
- Use your hands to form 6 evenly shaped patties.
- In a medium to large skillet, heat a 1/4-inch of canola oil over medium-high heat. When the oil is hot, add three of the seafood patties into the oil, cover, and then cook for 3 minutes on each side.
- Place the golden brown seafood patties on a paper towel lined plate and then cook the remaining seafood patties.
- Spread mayonnaise on the inside bottom and top of the slider buns.
- Top each of the bottom bun halves with arugula, followed by a seafood patty, thinly sliced pickled beets, and then a bun top.
Suggestions:
- I used jumbo lump crab meat in this recipe because I prefer the taste of it. I know it sounds a little crazy, considering I mushed everything together. Feel free to use whatever kind of crab meat you prefer.
- Covering the seafood patties while they are frying helps to eliminate oil splatters and also ensure that the inside of the seafood patties are fully cooked.
- Use this recipe for Sweet & Sour Quick Pickled Beets.
- Place a little bit of mayonnaise in a small bag, snip off a tiny piece of the corner, and then pipe the mayonnaise on top of the seafood patty and also on top of the pickled beets. Having a layer of mayonnaise throughout each layer of the sandwich is completely amazing.
Improvements:
- Add a few dashes of hot sauce to the seafood patties or mayonnaise.
- Mix chopped chives or thinly sliced scallions into the seafood patties.
- Replace the pickled beets, with any type of pickle you like.
- Try grilling these crab cakes with this Crab Cake Grilling Basket and Press Set
.
Ingredients:
- 3/4 Pound Cod Fillet
- 1 (8-oz.) Container Pasteurized Crab Meat, Drained
- 2 Tablespoons Mayonnaise
- 1 Teaspoon Creamy Horseradish
- 1/2 Teaspoon Ground Black Pepper
- 1/2 Teaspoon Kosher Salt
- 1 Cup Panko Bread Crumbs
- 6 Slider Buns
- Mayonnaise
- Baby Arugula
- Sweet & Sour Quick Pickled Beets
Directions:
- Cut the cod fillet up into nugget-sized pieces and place in a food processor. Process until smooth.
- In a large bowl, use a silicone spatula to gently combine the cod, crab, mayonnaise, horseradish, pepper, salt, and panko.
- Use your hands to form 6 evenly shaped patties.
- In a medium to large skillet, heat a 1/4-inch of canola oil over medium-high heat. When the oil is hot, add three of the seafood patties into the oil, cover, and then cook for 3 minutes on each side.
- Place the golden brown seafood patties on a paper towel lined plate and then cook the remaining seafood patties.
- Spread mayonnaise on the inside bottom and top of the slider buns.
- Top each of the bottom bun halves with arugula, followed by a seafood pattie, thinly sliced pickled beets, and then a bun top.
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