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Jan. Throwdown Shopping list
Snake Bitten Seafood Mardi Gras Platter: Couldn’t say SBC in the description for obvious reasons! LOL
Shucked oysters 24 count medium
1 lbs lump crab meat
2lbs alligator tail meat
Other ingredients:
2 lime
Real mayonnaise
Heavy cream
2 lemons
Green onions
2 orange
4 scallions
Red bell pepper
Bread Crumbs
Fresh basil and parsley
Bacon
There are 3 separate recipes for this platter and I will post them at the end. The basic ingredient list is above.
The smoked crab mini cakes took some prep time. Crab being so delicate I choose to impart smoke flavor by building a small lump coal fire in my grill and then adding a few small sticks of pear wood. I let the wood reach coal state and place the lump crab in a shallow foil pan as far away from the heat source as possible. After smoking this way for 30 minutes I quickly chilled the crab down and placed in the fridge.
The crab cake mixture was made per the recipe and patties formed and placed in the fridge to firm over night. Care should be taken not to break the lump crab up to maintain good texture and they were placed on parchment paper on a cookie sheet.
The next morning I pre cooked bacon in the microwave for the oysters. Oysters being delicate will not stand smoking for a long period of time and the bacon will not crisp if not precooked.
The marinated oysters were wrapped and secured with a wet toothpick.
The alligator was marinated and seasoned. The wrapped oysters and gator went into a 275-300 degree smoker and was cooked till sight and touch done.
The smoked crab cakes were then lightly dredged in fine cracker crumbs and fried in butter and olive oil.
When all was finished the aptz were plated.
Snake Bitten Smoked Crab Cakes
1 pound smoked crab meat
4 scallions (green part only), minced or 1/4 cup green onions minced
1/4 finely chopped red bell pepper
1/2 jalapeno chile pepper, finely minced
1 tablespoon chopped, basil,
1 tablespoon chopped parsley
2 tablespoon fresh orange juice
1 tablespoon SBC Rub
2 to 4 tablespoons light or low-fat mayonnaise
1/4 to 1/2 cup bread crumbs
2 egg whites
1/2 cup fine bread or cracker crumbs
4 tablespoons butter
In a large bowl, gently mix crab meat, scallions or green onions, bell pepper, chile pepper, herbs, orange juice, salt, pepper, and mayonnaise. Gently fold in bread crumbs. NOTE: You may not need to use all the bread crumbs. Try not to break up the crab meat too much while you're mixing. The texture will be better if the crab is chunky.
In a small, clean bowl, beat the egg whites with an electric mixer on high until soft peaks form, then gently fold into the crab mixture with a rubber spatula until mixture just clings together. Form the mixture into 2-inch-round patties, about 1 inch thick.
Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.)
Place bread or cracker crumbs into a shallow pie plate; lightly dredge crab cakes.
In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 4 minutes per side or until crisp and golden brown, turning once only with a spatula. If the crab cake browns too quickly, reduce heat. The internal temperature should be 150 to 155 degrees F.
Makes 12 petite crab cakes.
Green Onion Sauce:
1/2 cup mayonnaise
3 tablespoons heavy cream
1 hard-cooked egg, minced
Couple drops Tabasco Sauce (or to taste)
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 jalapeno chile pepper, seeded, deveined, and very finely chopped
1/8 teaspoon sugar
3 tablespoons finely chopped green onions (green and white parts)
In a medium bowl, combine mayonnaise, cream, egg, Tabasco sauce, Worcestershire sauce, lemon juice, dry mustard, salt, peppr, japapeno chile, sugar, and green onions. Cover and refrigerate at least one hour. Serve cold.
(Smoked Bacon Wrapped Oysters)
24 medium-size raw oysters, shucked and drained
1/2 cup sweet sour mix
1 clove garlic, minced
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
Tabasco sauce (to taste)
6 slices lean bacon, cut in half
12 buttered toast rounds (optional)
Lemon wedges
In a bowl, mix sweet and sour, garlic, salt, pepper, and hot sauce together. Add drained oysters and toss to coat; let marinate 20 minutes.
Cut the bacon in half and cook in a microwave oven for approximately 1 minute or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.
Remove oysters from marinade, Wrap each oyster in a bacon strip and secure with a damp toothpick or cocktail pick. Place the bacon-wrapped oysters on a cookie sheet and smoke at 325 until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly.
NOTE: You may also cook these on an outdoor grill.
Serve with the cocktail pick, or the pick can be removed and the oyster placed on a buttered toast round. Serve with lemon wedges.
Makes 24 appetizers.
Smoked Snake Bitten Gator Bites
About 2 lbs alligator tail meat
SBC Rub
SBC Injection to use as marinade
Prepare alligator trimming into 1 inch cubes
Prepare SBC injection and toss gator in to marinade about 30 minutes
Place gator on a cookie sheet and sprinkle SBC rub on all sides.
Place into hot smoker as you would poultry until done. About 160 internal temp.
Snake Bitten Seafood Mardi Gras Platter: Couldn’t say SBC in the description for obvious reasons! LOL
Shucked oysters 24 count medium
1 lbs lump crab meat
2lbs alligator tail meat
Other ingredients:
2 lime
Real mayonnaise
Heavy cream
2 lemons
Green onions
2 orange
4 scallions
Red bell pepper
Bread Crumbs
Fresh basil and parsley
Bacon
There are 3 separate recipes for this platter and I will post them at the end. The basic ingredient list is above.
The smoked crab mini cakes took some prep time. Crab being so delicate I choose to impart smoke flavor by building a small lump coal fire in my grill and then adding a few small sticks of pear wood. I let the wood reach coal state and place the lump crab in a shallow foil pan as far away from the heat source as possible. After smoking this way for 30 minutes I quickly chilled the crab down and placed in the fridge.
The crab cake mixture was made per the recipe and patties formed and placed in the fridge to firm over night. Care should be taken not to break the lump crab up to maintain good texture and they were placed on parchment paper on a cookie sheet.
The next morning I pre cooked bacon in the microwave for the oysters. Oysters being delicate will not stand smoking for a long period of time and the bacon will not crisp if not precooked.
The marinated oysters were wrapped and secured with a wet toothpick.
The alligator was marinated and seasoned. The wrapped oysters and gator went into a 275-300 degree smoker and was cooked till sight and touch done.
The smoked crab cakes were then lightly dredged in fine cracker crumbs and fried in butter and olive oil.
When all was finished the aptz were plated.
Snake Bitten Smoked Crab Cakes
1 pound smoked crab meat
4 scallions (green part only), minced or 1/4 cup green onions minced
1/4 finely chopped red bell pepper
1/2 jalapeno chile pepper, finely minced
1 tablespoon chopped, basil,
1 tablespoon chopped parsley
2 tablespoon fresh orange juice
1 tablespoon SBC Rub
2 to 4 tablespoons light or low-fat mayonnaise
1/4 to 1/2 cup bread crumbs
2 egg whites
1/2 cup fine bread or cracker crumbs
4 tablespoons butter
In a large bowl, gently mix crab meat, scallions or green onions, bell pepper, chile pepper, herbs, orange juice, salt, pepper, and mayonnaise. Gently fold in bread crumbs. NOTE: You may not need to use all the bread crumbs. Try not to break up the crab meat too much while you're mixing. The texture will be better if the crab is chunky.
In a small, clean bowl, beat the egg whites with an electric mixer on high until soft peaks form, then gently fold into the crab mixture with a rubber spatula until mixture just clings together. Form the mixture into 2-inch-round patties, about 1 inch thick.
Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.)
Place bread or cracker crumbs into a shallow pie plate; lightly dredge crab cakes.
In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 4 minutes per side or until crisp and golden brown, turning once only with a spatula. If the crab cake browns too quickly, reduce heat. The internal temperature should be 150 to 155 degrees F.
Makes 12 petite crab cakes.
Green Onion Sauce:
1/2 cup mayonnaise
3 tablespoons heavy cream
1 hard-cooked egg, minced
Couple drops Tabasco Sauce (or to taste)
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 jalapeno chile pepper, seeded, deveined, and very finely chopped
1/8 teaspoon sugar
3 tablespoons finely chopped green onions (green and white parts)
In a medium bowl, combine mayonnaise, cream, egg, Tabasco sauce, Worcestershire sauce, lemon juice, dry mustard, salt, peppr, japapeno chile, sugar, and green onions. Cover and refrigerate at least one hour. Serve cold.
(Smoked Bacon Wrapped Oysters)
24 medium-size raw oysters, shucked and drained
1/2 cup sweet sour mix
1 clove garlic, minced
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
Tabasco sauce (to taste)
6 slices lean bacon, cut in half
12 buttered toast rounds (optional)
Lemon wedges
In a bowl, mix sweet and sour, garlic, salt, pepper, and hot sauce together. Add drained oysters and toss to coat; let marinate 20 minutes.
Cut the bacon in half and cook in a microwave oven for approximately 1 minute or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.
Remove oysters from marinade, Wrap each oyster in a bacon strip and secure with a damp toothpick or cocktail pick. Place the bacon-wrapped oysters on a cookie sheet and smoke at 325 until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly.
NOTE: You may also cook these on an outdoor grill.
Serve with the cocktail pick, or the pick can be removed and the oyster placed on a buttered toast round. Serve with lemon wedges.
Makes 24 appetizers.
Smoked Snake Bitten Gator Bites
About 2 lbs alligator tail meat
SBC Rub
SBC Injection to use as marinade
Prepare alligator trimming into 1 inch cubes
Prepare SBC injection and toss gator in to marinade about 30 minutes
Place gator on a cookie sheet and sprinkle SBC rub on all sides.
Place into hot smoker as you would poultry until done. About 160 internal temp.
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