Crabcake Factory Bloody Mary Recipes

CLASSIC BLOODY MARY

Steps:

• If time allows, chill the tomato juice and vodka. Shake the tomato juice before pouring.
• In a large cocktail shaker, combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, Tabasco, celery salt and black pepper. Shake well to combine (without ice). Strain into a quart mason jar or small pitcher.
• Optional: If time, chill at least 1 hour or overnight for the best flavor. (Or, make ahead and store up to 1 week.) But you also can serve right away!
• To serve, on a plate place a mixture of roughly half kosher salt and half Old Bay seasoning (or celery salt). Cut a notch in a lemon wedge, then run it around the rim of a glass. Dip the edge of the rim into a plate of salt.
• To each glass, add 2 ounces (1/4 cup) of vodka and 1/2 cup of Bloody Mary mix and stir gently to combine. Fill the glass with ice and add the garnishes.

COCKTAIL RECIPE: THE ULTIMATE SEAFOOD BLOODY MARY

Steps:

• Make the Bloody Mary mix: In a food processor, add the onion and water, and pulse until smooth.
• In a large pitcher, combine the onion purée and the remaining ingredients, and stir. Refrigerate for at least 2 hours or overnight.
• Make the grilled prawn(s): Place a grill pan over medium-high heat. Drizzle the prawn(s) with olive oil and sprinkle with salt. Grill, flipping occasionally, until bright pink and the meat is cooked through, 8 to 10 minutes.
• Make the cocktail: Fill a tall glass with ice. Add the Bloody Mary mix and vodka, and tumble once. Drop in the oyster and garnish the edge of the glass with the grilled prawn. Then serve.

BLOODY MARY CRAB CAKES

Steps:

• 1. For the crab cakes: Heat a small skillet over medium-low heat with 1 teaspoon butter. Add the celery and scallion and cook until just translucent, about 3 minutes. Season with a pinch of salt and a little pepper. Cool slightly.
• 2. Put vegetables in a large bowl along with 1/4 cup of the crushed crackers, the mayonnaise, horseradish and lemon zest. Mix everything together, season well with salt and pepper. Gently fold in the crabmeat taking care to keep some of the lumps intact. Divide the mixture into 4 (1/2-inch) patties. Put the remaining cracker crumbs in a shallow dish and coat the patties evenly with the crumbs, cover, and refrigerate for at least 30 minutes to allow the crab cakes to set up.
• 3. For the sauce: Whisk all the ingredients in a bowl, season with pepper and set aside.
• 4. Melt the remaining 2 tablespoons butter in a large non-stick skillet over medium-high heat. Cook the crab cakes until golden brown and heated through, turning once, about 2 minutes per side. Serve crab cakes with the sauce garnished with more chopped celery and tender celery leaves, as desired.

SPICY BLOODY MARY MIX

Steps:

• Mix the tomato juice, beef consomme, Worcestershire sauce, lemon juice, hot pepper sauce, celery salt, and black pepper together in a pitcher; chill.

BLOODY MARY STRING BEANS

Steps:

• Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans and onion slices. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse and drain well.
• In a small saucepan, over high heat, bring the first 7 ingredients to a boil, then turn off the heat, stirring until dissolved. Remove from heat.
• Distribute the grated fresh horseradish, lemon zest, garlic cloves, whole peppercorns, jalapenos slices among the jars.
• Pack beans and onions in sterilized jars then cover with the vinegar mixture.
• Fill to within 1 inch of the top. The beans should be covered and there should still be 1/2 inch of airspace left in the top of each jar.
• Put the lids and rings on.
• Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").
• Using the jar tongs, put the pint jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling.
• Boil them for.
• 5 minutes for 0-1,000 ft.,.
• 10 minutes 1,001-6,000 ft.,.
• 15 minutes above 6,000 ft.
• Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place overnight.
• Then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it.
• Give it a weeks time for the seasonings to be absorbed into the pickled beans.
• Process in a hot water bath, remove and cool in a draft free spot for 24 hours.
• You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.