OUR RECIPES
Surf & Turf Sausage with Spicy Crab
OUR RECIPES
Surf & Turf Sausage with Spicy Crab
This recipe starts with our exceptional smoked sausages grilled to perfection. Then, they’re topped with tender crab meat, red chilis, lime juice & more for an intensely flavourful take on “surf and turf” in a bun.
6 Schneiders Original Smokies Sausages
6 sausage buns
6 oz Dungeness crab meat
1 T shallot, finely diced
1 t red finger chili, seeds removed, finely diced
1 T + 1 t lime juice
1 T olive oil
1 t low sodium soy sauce
1 T fresh coriander, finely chopped
¼ t kosher salt
Fresh ground pepper
2 T chili crisp
Preheat grill to 400 F.
In a small bowl, add crab, shallot, chili, lime juice, salt, olive oil, soy sauce, coriander, and a few twists of fresh pepper. Reserve.
Grill sausages per package instructions.
Lightly brush the buns with butter and grill for a minute or two until warm.
To assemble:
Place sausages in buns, divide the crab mixture between the sausages and top with chili crisp.
