Some of Our Favorite Recipes

Alabama Gulf Coast Crab Cakes (two cakes)

Aromatics: Diced Celery, Chopped Red Pepper, Diced Onion and Minced Garlic – about 1/4 c. of each

Chopped Scallions

EVOO (Extra Virgin Olive Oil)

Dry Mustard to taste

Old Bay Seasoning to taste

1 beaten egg

Little bit of mayo (about a 1/4 c.)

Lemon juice from one lemon

Dash of Worcestershire Sauce

1 c. of bread crumbs

1 container of Gulf Jumbo Lump Crab Meat – picked through

Sauté aromatics, adding minced garlic last. Sauté over medium heat until softened. While cooking, add the following ingredients in a medium mixing bowl:

Crab Meat, Scallions, Mayonnaise, Old Bay Seasoning, dry mustard and Lemon Juice. Mix gently. Add ½ of bread crumb mixture and fold.

Fold in the egg then add aromatics and mix. Let mixture cool slightly. Add a pinch of kosher salt and pepper and Worcestershire Sauce. Taste mixture for seasoning.

Place butter in a medium sauté pan over medium-high heat. Add one-turn of EVOO.  Form nicely shaped cakes. Place cakes in remaining bread crumb mixture to lightly coat.  Add crab cakes to pan. Only cooking to warm through and crisp on both sides. Flip once.  Should be golden brown on both sides.

Plate crab cakes on top of remolade sauce and top with parsley tomato salad.

Parsley Tomato Salad

1 c. Fresh parsley leaves

½ c. Chopped tomato

One turn of EVOO (Extra Virgin Olive Oil)

Lemon Juice from ½ Lemon

Pinch of kosher salt and pepper

Mix all ingredients and toss gently. Makes a great garnish for Alabama Gulf Coast Crab Cakes.

Gulf Coast Bananas Foster with Baldwin County Pecans (for two)

Two Bananas – little green at tops

2 oz. Butter

1/4 c.  Light Brown Sugar

1 oz. Crème de Banana

¼ c. Whole, warmed Baldwin County Pecan halves

Peel both bananas and cut in half length wise.  In medium sauté pan, add butter and brown sugar and warm until dissolved. Be sure not to burn. Add bananas to your pan and let simmer for a moment.

While bananas are simmering, put crème de banana in a separate bowl. Take pan off heat and add liquor. Place pan back on heat and flambé. *** BE VERY CAREFUL OF FLAME*** Remove from heat.

Place two scoops of softened vanilla bean ice cream on a dish. Top with Bananas Foster mixture and warm Baldwin County Pecans.

Chili Rubbed Alabama Wild Shrimp with Fettuccini

4 Large Alabama Wild Shrimp, peeled with tails on

Chili Rub: Equal Parts Garlic Salt, Cumin, Ground Chipotle Chile and Oregano

Add all ingredients for chili rub and mix together well. Shake rub over the four Alabama Wild Shrimp giving a generous coating on both sides. Let marinate in refrigerator for 30 minutes.

Sauté shrimp in butter over medium/high heat for 2-3 minutes, flipping once. Timing varies based on size of shrimp. Good rule of thumb – when shrimp are opaque and turn pink and plump, they are done.

Top with a hefty splash of white wine. Remove Shrimp.

Add one serving of cooked and mostly drained fettucini noodles to pan with wine from shrimp. Add  a little bit of butter, garlic EVOO and parsley to taste and toss.

Serve Chili Rubbed Alabama Wild Shrimp on pasta. Top with fresh corn and tomato salsa.

Fresh Corn and Tomato Salsa

1 ear, chucked Baldwin County Silver Queen Corn, uncooked

1 chopped scallion

1 chopped pablano pepper (can use jalapenos, however cute amount to taste)

1 diced, fresh tomato

½ avocado

1 lime

Chopped Cilantro to taste

Kosher salt and pepper

EVOO

Spoon out flesh of ½ an avocado and dice. Add avocado, corn, scallions, peppers,  and tomato to bowl and mix well, but gently. Add fresh squeezed lime juice, pinch of kosher salt and pepper and mix. Add chopped cilantro to taste (always chop ad add last). Add 1 TBSP. of EVOO and mix.

Introduction to Recipes

We love to eat great food here, but we don’t always eat out. Sometimes the best meals are prepared right there in the comfort of your home away from home, and shared by a small gathering of friends and family.

And while you may have some spectacular recipes already, we can help you out if you’re feeling a little adventurous. Check back here often for new recipes from some of the area’s best chefs and other locals, who don’t mind sharing their culinary secrets with you.