SAUCES, Dressings, MUSTARDS, Marinades, OLIVES and more! Clue #2

QUESTION & CLUE #2 is all about Saucy Mama's
Other Sauces

How many products are shown in this category on the Sauce Mama website?

http://barhyte.com/

I'll get right to the point today... above is your Question #2 & Clue #2 and all you'll just need to go find the answer on the Saucy Mama website and hold on to it for my Monday, May 30th blog post so you can make a comment on this blog giving your three answers to be eligible to win three (3) Saucy Mama products (excludes olives) and have the prize shipped directly to you!!!! No S&H either.  What a sponsor! What great flavors in their quality products!

 So I can't wait to see which reader WINS my G.E.S.H. blogging giveaway courtesy of SAUCY MAMA!!!!

With my desire to create a tasty and beautiful dish as an entry in the 2016 Saucy Mama Contest and as I adore all kinds of seafood, it's my go to protein!  Living on the Texas Gulf Coast makes all the readily available fresh seafood a chef's dream come true. My local Fishmonger knows me and what I love to cook! YUM!!!   So needless to say, I created an easy to make seafood recipe that has mass consumer appeal. These have been requested for an upcoming dinner party by a client!  My recipe creation and 2nd entry in this Preferred Qualifier for a Golden Ticket into the Seafood Category of the 2016 World Food Championship is: 

Champagne & Honey Mustard Crab Cakes with a Trio of Saucy Mama Sauced Crab Toppings

Makes 12 crab cakes or Four 3-piece Servings | Prep and chill time 1 Hour | Cook time 15 Minutes

The crunch is perfect in each bite of the crusty crab cakes that entice your taste buds further with the infusion of the flavor Saucy Mama’s Champagne & Honey Mustard found inside the mix.  Then as your fork cuts into each seafood crab delight, you’ll discover the tastiness of a trio of Saucy Mama products.  Which is going to be your favorite? All three offer a delicious topping as one is Poblano Ranch, one is Zesty Cocktail, and one is White Balsamic & Honey!  So one’s spicy, one’s Zesty, and one is Tangy, but for sure they are all flavor delicious because of Saucy Mama! The nice thing about the assortment of crab toppings is you might just be able to trade for a favorite! Good Luck and Happy Eating!

Ingredients for Crab Cakes

2 large eggs

2 sleeves of unsalted fat-free saltine crackers, crushed in a plastic bag, divided

1/3 cup Saucy Mama’s Champagne & Honey Mustard

1 ½ teaspoons cayenne pepper

1 teaspoon sea salt

2 teaspoons lime juice

2 Teaspoons lime zest

2 ribs of celery, finely diced

½ cup chopped parsley

2 spring onions, whites and tops, fine chopped

¼ cup mayonnaise

3 Tablespoons unsalted frozen butter, cut into little peas size bits

1 lb. lump crab meat, picked through carefully to remove any shell

Canola oil

Ingredients for Trio of Crab Toppings

1 pound of fully cooked king crab legs with claws

 ½ cup Saucy Mama Poblano Ranch Dressing

½ cup Saucy Mama Zesty Cocktail Sauce

½ cup Saucy Mama White Balsamic & Honey Dressing

Salt and Black pepper if desired

4 Spring Onions tops, thinly sliced, reserving 3 Tablespoons for garnish

Garnishes:
6 leaves of curly green leaf lettuce, rinsed and dried and torn into two pieces of equal as possible size to get 12 for plating

1 cup finely shredded red cabbage, rinsed until it no longer gives off any purple color in the water and drain well

12-18 grape tomatoes, slices in round, discard ends

2 large lemons, cut into wedges

1 lime, cut into wedges

Directions for Crab Cakes:  Place each sleeve of saltines in a medium sized plastic bag and crush in small pieces.  In a medium sized bowl whisk eggs and add in 1 sleeves of crushed saltines. Stir in Saucy Mama’s Champagne & Honey Mustard, cayenne pepper, sea salt, lime juice, lime zest. celery, parsley, spring onions, mayonnaise, and frozen butter bits. Blend until all in well incorporated, then gently fold in the lump crab meat. Trying not to break up the crab meat too much.

Place the mixture in the center of an 18-inch long piece of plastic wrap and roll up into a log shape about 2 1/2-inches in diameter. Twist ends and place the ends under the log and place the log on a small pan and place in the refrigerator for 45 minutes.

Trio of Crab Toppings: While the crab log chills, pick out the crab meat from the king crab legs and bodies and place an equal portion in 3 small bowls.  Crack open the claws but leave whole for plating.   

In one bowl containing 1/3 of the picked king crab meat, add in the Saucy Mama Poblano Ranch Dressing and an equal portion of the sliced spring onion tops. Gently mix to incorporate without breaking up the king crank meat too much. Test taste for seasoning and adjust with salt & pepper, if desired.

In the second bowl containing 1/3 of the picked king crab meat, add in the Saucy Mama Zesty Cocktail Sauce and an equal portion of the sliced spring onion tops. Gently mix to incorporate without breaking up the king crank meat too much. Test taste for seasoning and adjust with salt & pepper, if desired.

In the third bowl containing 1/3 of the picked king crab meat, add in the Saucy Mama White Balsamic & Honey Dressing and an equal portion of the sliced spring onion tops. Gently mix to incorporate without breaking up the king crank meat too much. Test taste for seasoning and adjust with salt & pepper, if desired.

Cover the bowls with plastic wrap and place them in the refrigerator until ready to serve.

Directions for cooking the crab cakes:  Place enough oil in the bottom of a non-stick skillet just to cover evenly, no more, no less and heat over medium high heat. Remove the crab log from the refrigerator and cut 12 portions (12 crab cakes) of equal size.  Pour the second bag of crushed saltines in a shallow pan and round each crab cake into the crackers lightly pressing as you cover the surface evenly. Cook in batches if needed or with a second skillet, place up to six saltine coated crab cakes in the hot oil and fry until lightly browned; gently turn over and brown the other side, approximately 5 minutes on each side, the frozen butter will have melted and oozed out in this cooking time frame for one browned butter tasty surprise.  

To serve: Lay down a piece of the curly green leaf lettuce and top with an equal portion of the shredded red cabbage.  Then place atop 1 crab cake and a heaping tablespoon or two of one of the sauced trio crab toppings. Garnish with green onion sliced tops, grape tomato slices and a lemon or lime wedges. Continue to assembly until all cakes and toppings are served.

I like to offer these on a platter with the three choices of the sauced crab toppings and it becomes a serve yourself!

Check back soon for my next post and Question #3 & Clue on where to find the Saucy Mama answer and my next recipe made especially for this World Food Championships Qualifying Event

Remember to always "KISS the Cook" 

For Now... Bon VIVANT!

Chef Nancy Manlove

WINNER OF CUTTHROAT KITCHEN
TV Celebrity Chef, i45NOW Cooking Show Host (coming soon), Personal Chef, Cooking Lessons, Party Planning, Menu & Recipe Creator, Food Photography, Kitchen Set-ups, Blogger Light

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