Difficulty: Beginner
Seafood
SmokeStone Crawfish Sliders
Chef Greg
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Beginner
Golden crawfish sliders with sautéed peppers and onions, seared on the SmokeStone and served on toasted buns with a zesty Louisiana-style sauce.
Instructions
- Step 1: On the SmokeStone, saute the yellow onions, red bell peppers, and Jalapeños for 2-3 minutes until just tender. Remove from the griddle and add to a stainless steel mixing bowl.
- Step 2: Roughly chop the cooked crawfish meat and add the remaining ingredients, mixing well. Place in the fridge and allow to rest for at least 1 hour to allow to flavors to develop and the panko to hydrate.
- Step 3: Shape into 2 oz patties and add to the SmokeStone. Cook for 2-3 minutes per side until golden.
- Step 4: Toast the slider buns and build your sliders with your favorite burger toppings.
Ingredients
Serving Sizes
- 2 pound(s) Crawfish Tailmeat
- 1/2 cup(s) Yellow Onion, diced fine
- 1/2 cup(s) Red Bell Pepper, diced fine
- 1/4 cup(s) Jalapeños, diced fine
- 2 Eggs
- 1 cup(s) Panko Bread Crumbs
- 2 tablespoon(s) Mayonnaise
- 1 tablespoon(s) Ray's Loco Gringo
- 1 teaspoon(s) Chef Greg's 4 Letter Rub
- 16 Slider Rolls
Tools Needed
- Step 1: On the SmokeStone, saute the yellow onions, red bell peppers, and Jalapeños for 2-3 minutes until just tender. Remove from the griddle and add to a stainless steel mixing bowl.
- Step 2: Roughly chop the cooked crawfish meat and add the remaining ingredients, mixing well. Place in the fridge and allow to rest for at least 1 hour to allow to flavors to develop and the panko to hydrate.
- Step 3: Shape into 2 oz patties and add to the SmokeStone. Cook for 2-3 minutes per side until golden.
- Step 4: Toast the slider buns and build your sliders with your favorite burger toppings.
Chef Pairings
Mix some mayo with a Louisiana hot sauce and some fresh arugula for a delicious dipping sauce and pair up with SmokeStone Onion Rings as your side.