The Dish: Crab lollipops & Kobe sliders at Splash
The Dish Archive: The Dish: Crab lollipops & Kobe sliders at Splash
-- 1lb. cooked crab meat
-- 1/2 cup sour cream
-- 2 tablespoons chopped chives
-- 1 tablespoon of prepared horseradish
-- 1 tablespoon minced shallots1 egg, lightly beaten with 1T of water
-- Oil for frying, heated to 375
Directions: Check crab meat for small pieces of shell.
Add all ingredients in bowl, and gently mix together.
Lightly brush edges of wonton shell with egg wash.
Press crab meat mix into the center of wonton shell, and form into a small pouch.
Fry for a minute or two till golden, remove from fryer, and skewer with a toothpick.
-- 1 lb. ground wagyu
-- 1 tablespoon minced shallots
-- 1 teaspoon salt
-- 1/2 teaspoon black pepper
Mix all ingredients together till mixture is tacky.
Form into 2 oz patties. Grill to desired temperature.
Serve on a brioche slider bun, with Boston lettuce, sliced red onions, and tomatoes.
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