Victoria Special Recipes

SERVES 2
Main Ingredients:
Lump crab meat 8 oz.
Mayonnaise 2 oz.
Scallions, chopped ¼ oz.
VICTORIA Sun dried tomatoes, chopped ¼ oz.
Olive oil ¼ oz.
Bacon, chopped 1 oz.
VICTORIA Chopped Garlic, ¼ oz.
Onions, chopped 1 oz.
Celery, chopped 1 oz.
Peppers, Jalapeno, chopped .1 oz.
Old Bay Seasoning ¼ tsp.
Dijon mustard ½ tsp.
Worcestershire sauce to taste
Bread crumbs 1 oz.
Egg ½ ea.
Bread crumbs for breading as needed.
VICTORIA Olive Oil for pan frying as needed.

Sauce Ingredients:
VICTORIA Roasted Garlic Sauce 5 oz.
Frozen horseradish purée ½ oz

Directions:
Mix the crabmeat with the mayonnaise, scallions and sun dried tomatoes in a bowl.
Sauté the bacon, garlic, onions, celery and jalapenos in olive oil until translucent. Remove from heat and chill.
Add bacon and vegetables to crabmeat.
Mix the rest of the ingredients and form into round cakes.
Bread the outside of the cakes with bread crumbs.
Panfry the crab cakes in oil until golden brown on both sides.
For the sauce, heat the Roasted Garlic Sauce and add the horseradish purée.
Cook for 2 minutes.

Serves 2
Ingredients:

Coleslaw
Carrots, julienne 2 oz.
Savoy cabbage, chiffonade, ¼" ½ lb.
Red onion, minced 2 oz.

Vinaigrette
VICTORIA Olive Oil 1 ½ oz.
Cider vinegar ¾ oz.
Sugar ¼ oz.
Salt .1 oz.
VICTORIA Black pepper, to taste
Dijon mustard .45 oz.
Celery seed, ground .05 oz.
Worcestershire sauce to taste

Directions: Bring vinaigrette ingredients to a boil.
Pour over the carrots, Savoy cabbage and red onions. Bake in a 350°F oven. Toss every 10 minutes until slightly wilted.
Adjust seasoning to taste.

Serves 2
Ingredients:

Flour 1 cup.
Cornmeal ½ cup
Sugar 1 ½ tsp.
Baking powder 1 tsp.
Salt ½ tsp.
VICTORIA Olive Oil 2 tbsp.
Buttermilk ½ cup
Eggs ½ ea.
Butter as needed

Directions:
Sift the dry ingredients together. Add liquid ingredients. Mix until just blended; do not over mix.
Preheat buttered cast iron pans in a 375°F convection oven. Spoon the batter into the molds, filling approximately 2/3 of the way. Bake for 15 minutes.
Remove by loosening with a paring knife. Serve immediately.