Jalapeño Crab Cakes
Preparation Time: 15 minutes
Cooking Time: 10-15 minutes
Serves 4
Ingredients:
2 cans Miller's Jumbo Lump Crab, drained
1/4 cup Kewpie Japanese Mayonnaise
1 large egg
1 tbsp Roberts Reserve Jalapeño Pepper Dip
1 tbsp Adams Reserve Latin Lime Rub (or House Rub)
2 cups panko Japanese breadcrumbs
1 tbsp fresh, chopped cilantro (optional)
Directions:
Gently mix the crabmeat, Jalapeño Pepper Dip , cilantro, Latin Lime Rub, 1 cup panko (as needed), mayonnaise and egg in a medium bowl (being careful not to break up the lumps of crab too much) until the mixture clings together..
Divide the mixture into 4 cakes. Place the formed cakes on a baking sheet and cover with plastic wrap. Refrigerate the crab cakes for 30 minutes.
Just before cooking, remove the cakes from the refrigerator. Place the panko in a shallow dish and dredge the crab cakes in the remaining panko. Gently shake off any excess.
Cook in a medium skillet with butter or cooking oil, or under a broiler until golden brown on both sides, 10-15 minutes.
Lemon Dill Deviled Eggs
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients:
2 dozen large eggs, hard-boiled and peeled
¼-½ cup Roberts Reserve Lemon, Dill & Caper sauce to taste
¼-½ cup Kewpie Japanese Mayonnaise to taste
Salt & pepper to taste
1 Tbsp paprika or cayenne pepper
Directions:
Halve eggs lengthwise. Remove yolks and add to a small bowl. Mash the yolks, add in mayo and Roberts Reserve Lemon, Dill & Caper sauce, salt & pepper: blend well.
Fill the egg whites evenly with yolk mixture and sprinkle with paprika or cayenne.Arrange in a container and store, covered, in the refrigerator until ready to serve.
Grilled Leg of Lamb
Preparation Time: up to 4 hours
Cooking Time: 35-45 minutes
Ingredients:
1 boneless leg of lamb, 5 to 6 pounds, butterflied (bone removed)
2-4 Tablespoon Adams Reserve Holiday Rub, split use
1 jar Roberts Reserve Cherry Pomegranate Habanero Sauce, split use
Directions:
Place lamb leg, half of Cherry Pomegranate Habanero Sauce and half of Holiday rub into zip-lock bag or large non-reactive container. Refrigerate up to 4 hours.
Preheat Grill: season leg with remaining Holiday rub. Place the lamb, fat side down, on the grill on the hot side of the grill. Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes. If you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F. Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).
Let rest for 10 minutes: slice across the grain, and serve with remaining Cherry Pomegranate Habanero Sauce.
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