Seafood Slider Trio

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3/4 teaspoon plus 1/8 teaspoon freshly ground white pepper, divided

1 recipe Asparagus Mayonnaise, divided, recipe follows

3 slices crisp cooked bacon, cut into thirds for garnishing lobster sliders

1 tablespoon chopped fresh chives

2 cups cooked diced lobster meat

4 cups mixed baby greens

1 tablespoon freshly chopped parsley leaves

2 tablespoons finely chopped fresh parsley leaves

1 tablespoon freshly chopped tarragon leaves

1/8 teaspoon cayenne pepper

1 large egg yolk

1 pound cooked shrimp, diced, about 2 cups

8 half slices tomato, for garnishing shrimp sliders

2 hard-boiled eggs, chopped

1 1/2 teaspoons minced garlic

24 small brioche or potato rolls, for serving sliders

2 tablespoons finely chopped celery

1/4 teaspoon freshly ground black pepper

2 tablespoons Creole or other whole-grain mustard

2 teaspoons lemon juice

1/2 cup finely chopped green onion tops

1 large egg

1/2 cup mayonnaise, preferably homemade

1 teaspoon hot sauce (recommended: Crystal)

Half an avocado, cut into 8 pieces, for garnishing crabmeat sliders

4 teaspoons extra-virgin olive oil

1 tablespoon tomato paste

2 tablespoons ketchup

1 cup mayonnaise, preferably homemade

4 stalks blanched asparagus

1/2 teaspoon salt

1 teaspoon sweet paprika

1 cup vegetable oil

2 tablespoons wasabi tobiko

1 pound fresh lump crabmeat

2 teaspoons prepared wasabi paste

1 1/4 teaspoons salt, divided

Potato Chips, for serving, (recommended: Zapp's)

Remoulade Sauce, recipe follows

1 teaspoon Dijon mustard

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