Philadelphia cheesesteak with crab

Ingredients:

Surf and Turf

• 450 g of lump crab meat, sorted and remove shell fragments
• 1.5 tsp seafood seasoning
• 3 tbsp unsalted butter, plus more as needed
• 2 large yellow onions, thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 450 g very thinly sliced ​​beef
• 0.5 cup chopped pickled cherry peppers
• 4 thick slices American cheese
• 4 Italian hoagie rolls, halved lengthwise
• 1 cup sauce, recipe follows

Have Mercy Sauce

• 1 cup mayonnaise
• 1/3 cup Dijon mustard
• 2 tablespoons of pickled cucumber brine
• 2 tbsp hot sauce
• 2 tsp seafood seasoning

Preparation:

1. In a medium bowl, gently combine crab meat with seafood seasoning and refrigerate.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add the onion, 1 tablespoon soy sauce, and 1 tablespoon Worcestershire sauce and cook until the onion begins to soften, about 5 minutes.
3. Increase the heat to high, add the ground beef, and cook, adding more butter as needed and breaking up the ground beef with a spatula. Add the remaining soy sauce and Worcestershire sauce, season with salt and pepper, and continue cooking until the beef is no longer pink, about 2 minutes.
4. Add the cherry peppers, push the beef and onions to the sides of the pan, and top with cheese slices. Melt the remaining 1 tablespoon of butter in the empty part of the pan, add the crab meat, and cook for about 2 minutes.
5. Spread both sides of the buns with "Have Mercy" sauce. Top the bottom half with the beef and onion mixture and crab meat. Top with the top bun.
6. Have Mercy Sauce:
   Yield: 1.5 cups
   
   In a small bowl, combine the mayonnaise, mustard, brine, hot sauce, and seafood seasoning until smooth. The sauce can be refrigerated in an airtight container for up to a week.