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Saturday, April 6, 2019

Seafood Stuffing Sliders

Fresh Seafood Trio Cakes, Beautifully Seasoned, Served Between Buttery Moist Hawaiian Rolls, with Crispy Bacon.


  • Cod Filets
  • Lump Crab Meat
  • Scallops
  • Chipotle Mayonnaise
  • Dijon Mustard
  • Monterrey Jack Cheese
  • 1Beaten Egg
  • Bread Crumbs
  • Salt & Pepper
  • Smoked Paprika
  • Garlic Powder
  • Fresh Chopped Cilantro
  • Chopped Green Onion
  • Bacon
  • Parsley
  • Olive Oil
  • Hawaiian Rolls
  • Romaine Lettuce
  • 2 Lemons


  1. Heat a pan over medium high and add some oil. Season your scallops with salt and pepper and sear on both sides for about 1 minute. Take out and set aside.
  2. Heat a pan over medium high heat and add some oil. Season your Cod with salt and pepper and sear  on both sides for about 3 minutes. Take out and set aside.
  3. Break up your cod into small pieces, but not too small. Slice and dice your scallops.
  4. In a bowl mix together your broken cod, diced scallops, lump crab meat, chipotle mayonnaise, dijon mustard, monterey jack cheese, 1 beaten egg, bread crumbs, salt and pepper, smoked paprika, garlic powder, fresh chopped cilantro, chopped green onion, and squeeze from fresh lemons, mix well. 
  5. Heat a pan on medium high heat. Cook your bacon for about 6 minutes, occasionally flipping.
  6. Form your seafood mixture into patties / cakes. Heat another pan over medium high heat and add some oil. Sear your patties on both sides for about 4 minutes, or until nice and golden brown. Garnish with fresh chopped parsley.
  7. Place between hawaiian rolls, with romaine lettuce and bacon, enjoy!

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