Month: December 2021

Legal Seafood’s Crab Cakes

Legal Seafood’s Crab Cakes with Spicy Chipotle Aioli

Jumbo crab cakes with lots of crab and very little filler!
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Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 2

Equipment

  • Mixing bowl, spatula, measuring spoons and cups, whisk
  • Large frying pan or skillet

Ingredients
  

  • 1 TSP Dry mustard
  • 1/2 TSP Prepared horseradish
  • 1/2 TSP Dijon mustard
  • 1/3 Cup + 1 TSP Mayonnaise
  • 1 Large Egg, lightly beaten
  • 1 TSP Worcestershire sauce
  • 2 TBSP Tabasco
  • 1 TSP Old Bay seasoning, or more to taste
  • 12 OZ Fresh lump crab meat
  • 1/2 Cup Saltine cracker, crushed finely

Spicy Chipotle Aioli

  • 1/2 Cup Mayonnaise
  • 1 Large Clove Garlic, minced
  • 1 1/2 TBSP Chipotle peppers in adobe sauce, minced
  • Juice from 1/2 of a Lemon
  • A few grates of the lemon rind
  • 1/8 TSP Coarse salt

Instructions
 

  • For the crab cakes, whisk together the dry mustard, horseradish, dijon, mayonnaise, egg, Worcestershire, tabasco, and old bay together. Fold in the crab meat and crackers. Cover and refrigerate for 1 hour.
  • While the crab cakes are resting, whisk together the ingredients for the aioli, cover, and refrigerate.
  • After an hour, preheat oven to 400 degrees and prepare a baking sheet with a silpat mat.
  • Divide the mixture into 4 equal crab cakes. Bake for 20-30 minutes until browned. Serve immediately with the aioli.
Tried this recipe?Let us know how it was!

mikeshann2 Comments

Friday Night Cocktails: A Christmas Cartoon

Legal Seafood’s Crab Cakes with Spicy Chipotle Aioli
Jumbo crab cakes with lots of crab and very little filler!
Check out this recipe
Tom and Jerry Christmas Cocktail
This creamy, warm and boozy Christmas time cocktail is popular in Wisconsin and throughout the Midwest.
Check out this recipe

Shannon FreiseLeave a comment

Blue Hawaii Jelly Shot

Blue Hawaii Jelly Shot

Jelly shot version of the classic Blue Hawaii tiki drink.
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Course Drinks
Servings 24 jelly shots

Equipment

  • Sauce Pan
  • Mini Muffin Silicon Molds or 1 Pound non reactive (glass) Loaf Pan

Ingredients
  

Blue Layer

  • ¼ cup Pineapple Juice (strained)
  • ¼ cup Vodka
  • 1 envelope Knox Gelatin Knox is by far the best gelatin for jelly shots. If you are going to be making large batches of jelly shots, I recommend purchasing the pound jar of Knox versus using the packets. It is far cheaper.
  • ¼ cup Blue Curacao Liqueur
  • ¼ cup White Rum

Yellow Layer

  • ¾ cup Pineapple Juice (strained)
  • ¼ cup Lemon Syrup Replace lemon juice in the Raw Lime Cordial Recipe.
  • 1 envelope Knox Gelatin

Instructions
 

Blue Layer

  • Combine pineapple juice and vodka in a small sauce pan and sprinkle with the gelatin. Allow the gelatin to soak for minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved. Be very careful not to over heat or the alcohol will evaporate. About 5 minutes. Remove from heat and stir in curacao and rum. Transfer to mold or pan and refrigerate for at least an hour or until fully set.
  • Prepare the yellow layer, as it is important to give it time to cool prior to layering onto of the blue layer. If the mixture is too hot it will just melt the blue layer and you will end up with a solid green jelly shot.

Yellow Layer

  • Combine pineapple juice and lemon syrup in a small sauce pan and sprinkle with the gelatin. Allow the gelatin to soak for minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved. About 5 minutes. Remove from heat and allow to cool slightly. Remove set Blue Layer from fridge and carefully ladle yellow layer on top. Refrigerate until fully set for several hours or overnight.
  • To serve, remove from molds or cut into desired shapes.
Keyword blue curacao, knox gelatin, rum, vodka
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment

Tom and Jerry Christmas Cocktail

Tom and Jerry Christmas Cocktail

This creamy, warm and boozy Christmas time cocktail is popular in Wisconsin and throughout the Midwest.
No ratings yet
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Course Drinks
Servings 6 servings

Equipment

  • 2 Medium Non Reactive Mixing Bowls
  • Whisk or Hand Blender
  • Spice Grater
  • Tea Kettle
  • Coffee Mugs

Ingredients
  

Batter

  • 4 Eggs
  • ¾ cup Sugar
  • ½ tsp Allspice
  • ½ tsp Clove
  • ½ tsp Cinnamon
  • 1 oz Dark Rum preserves batter
  • 1 pinch Cream of Tartar

Cocktail

  • 3 tbsp Batter roughly ½ the cup
  • 1½ oz Brandy
  • ½ oz Rum
  • 5 oz Hot Water
  • Garnish: Grated Whole Nutmeg

Instructions
 

Batter

  • Separate eggs
  • Combine egg yolks and ½ of the sugar in a bowl and blend until mixture falls in ribbons. Blend in remaining sugar, spices and 1 oz of dark rum.
  • Add remaining sugar, spices and 1 oz of dark rum.
  • In a new bowl combine egg whites with a pinch of cream of tartar and whip to high peaks.
  • Carefully fold in egg yolk blend. Cover and refrigerate for up to 3 weeks.

Cocktail

  • Add batter, rum and cognac into a mug and stir.
  • Top with hot water.
  • Garnish with grated nutmeg.
Keyword Christmas Cocktail, cognac, rum
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment