Cocktail Times.com
cocktail times homeoriginal cocktailsvodka cocktailsrum cocktailstequila cocktailsgin cocktailswhiskey cocktailsbrandy cocktailscooking with liquorparty planner

  ORIGINALS

  VODKA

  GIN

  RUM & CACHAÇA

  TEQUILA

  BRANDY

  WHISKEY

  COOKING
  INGREDIENTS

  PARTY PLANNER

  GLASSWARE

  BARWARE

  DICTIONARY


  HISTORY

  ABOUT ALCOHOL
Cooking with Spirits

Cooking with Spirits
Creole Crab-tini
Ingredients:
- 1 ob. Jumbo lump crabmeat
- 1 cup "Best of Susan's" Tartar Sauce (Recipe follows)
- 1/2 cup capers, drained
- 2 tbsp chopped parsley
- Tony Chachere's Creole Seasoning
- Lemons for garnishing
- Chives for garnishing
- Spring greens (1 gallon zip lock bag of greens serve 10 people)
- Grape tomatoes

"Best of Susan's" Fresh Herb Dressing
- Herbs by the handful fresh basil, fresh mint, parsley
- 3 cloves of garlic
- 1/4 cup lemon juice
- 1/4 cup balsamic vinegar
- 2 cup extra virgin olive oil
- 1 tsp kosher salt
- 1 tbsp fresh ground pepper
- 1 tsp Tony Chachere's Creole Seasoning
- a few shakes of Lee & Perrin's
- a few shakes of Tabasco

Process the above ingredients in the processor. Add all of the ingredients at once to make a vinaigrette. If you want a thicker creamier type dressing, process all of the ingredients except the olive oil, then slowly add the oil through the feeding tube of the processor.

"Best of Susan's Homemade Tartar Sauce"
(Makes about 2 1/2 cups)
- 4 cloves garlic
- 1/3 cup loosely chopped green onions
- 1/3 cup loosely chopped parsley
- 1 egg
- 1/4 cup lemon juice
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 jalapeno seeded (optional)
- 2 cups canola oil

In the bowl of a processor, combine the garlic, green onions and parsley. Add the egg, lemon juice, salt and cayenne pepper. Process. With the processor still running, slowly add the canole oil in a thin yet steady stream until the sauce is thick and emulsified.

Gently toss the tartar sauce with the crabmeat, the capers, the parsley and the Tony's. Adjust seasoning if necessary. Toss the greens with the Fresh Herb Dressing. Place a mound of the crabmeat on top of the tossed salad in a martini glass. Garnish with grape tomatoes (or cherry tomatoes) on top and a twist of lemon on the rim of the glass. (Yield: 10 servings)

Susan Ridgeway
Native of New Orleans, Ridgeway began carrying the family tradition of home cooking and began "Best of Susan" cooking in 1992 in New Orleans area. In 2004 she began teaching at the New Orleans Cooking Experience. She is often a guest teacher at the Everyday Gourmet in Jackson, Mississippi.


Enter recipient's e-mail:

More Seafood Recipes :
  • Ginning Snapper
  • Scotch Scallops
  • Calamari Tempura
  • Citrus Martini Ceviche
  • Smokey Scallops
  • Shrimp Cocktail
  • Creole Crab-tini
  • Ruby Martini Seafood Salad
    More Cooking Recipes

  • Advertisement

    SUBSCRIBE TO COCKTAIL TIMES RSS» | FREE VIP MEMBERSHIP » | About distilled spirits »
    1998-2013 Cocktail Times
    All Rights Reserved

    About us | Advertising Inquiry | General Inquiry | Privacy Policy
    Please sip responsibly