Recipe courtesy of Brandon Coe and Nikki Hoard

Crabby Lobster Sliders

Save Recipe
  • Level: Intermediate
  • Total: 2 hr 10 min (includes cooling and chilling times)
  • Active: 1 hr 5 min
  • Yield: 8 sliders
Share This Recipe



8 to 10 ounces thawed frozen uncooked lobster tails

24 ounces light beer 

2 cloves garlic, mashed 

1/2 lemon

Crab and Lobster Mixture:

2 tablespoons olive oil

2 tablespoons finely chopped shallots

2 cloves garlic, minced

1/2 cup chopped mixed bell peppers (red, yellow, orange and green)

8 ounces thawed frozen crab meat, preferably uncooked

1 teaspoon Creole seasoning 

Pinch seafood seasoning 

1/2 lemon 

Breadcrumb Mixture:

1 cup Italian-style breadcrumbs

1/2 cup chopped mixed bell peppers (red, yellow, orange and green)

2 tablespoons chopped fresh basil

2 tablespoons dried thyme 

1 tablespoon chopped fresh dill

1 tablespoon freshly ground black pepper 

1 teaspoon cayenne

1 teaspoon nutmeg 

1 teaspoon salt 

1/2 cup half-and-half

1/2 cup grated Parmigiano-Reggiano

2 eggs 


1/3 cup sweet Thai chili sauce

3 tablespoons mayonnaise 

1 teaspoon red pepper flakes 

Neutral oil, for cooking patties

8 slider buns or small Hawaiian rolls, toasted

1 cup arugula or baby spinach


  1. 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.
  2. 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.
  3. 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.
  4. For the sauce: Mix together the Thai chili sauce, mayonnaise and red pepper flakes in a bowl until combined.
  5. 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.
  6. Place the crabby lobster patties on the buns and top with the sauce and some arugula or spinach.
BLT Lobster Rolls
Dave Mechlowicz

BLT Lobster Rolls

39m Easy 95%
Bell Pepper Keto Nachos
20m Easy 94%
Cuban Slider Bake
27m Easy 98%
New England Lobster Roll
17m Intermediate 92%