Ingredients:
Spicy
Mayo (recipe below)
8
ounces lump crab, without shells
8
oz boiled & chilled shrimp, diced
2
scallions, white & green, minced
1
packed T fresh of fresh chopped cilantro
2
t lime juice
3/4 seafood seasoning ( e.g. Old Bay)
1
t hot sauce (I prefer Crystal)
salt
and freshly cracked pepper, to taste
bit
of cumin
½
C mayonnaise
1
lg. avocado, refrigerated
4
slices cooked bacon, not soft, cut in half
2 lg Telera,Torta, or Poor Boy rolls
Spicy Mayo:
1
C mayonnaise
1½
T Sriracha Rooster Sauce
2
t coarse black pepper
1
T lime juice
1½
t kosher salt
½
t cayenne pepper
Method (makes 2):
Make the Spicy Mayo by combining all its' ingredients and mixing well. cover and remove to the refrigerator for chilling, at least an hour.
Combine the shrimp and crab in a medium bowl, mixing well.
Chop the scallions and cilantro as indicated and put in bowl. Add the next six ingredients, and once you add the mayonnaise, mix well to incorporate. This goes into the fridge to chill as well, and comes out when the Spicy Mayo does.
Once all has cooled down, taste and adjust salt and pepper as desired. Next slice your rolls in half and lightly butter. Actually, I use home-made ghee instead of butter because I like the results, but butter will do. Once the bun has toasted, apply some nice squirts of the Spicy may across the face of each bun half.
Apply a layer of the shellfish mixture on each half. Prepare the avocado by halving it, removing the pit, and slicing each half into 4 thick slices. On the bottom bun, toss on a nice thick layer of avocado topped with a layer of bacon.
Assemble and chow down!