Couch Surfing &
Crab Cakes
with Bourbon Remoulade
Couch Surfing
Ingredients
- 1 oz Bulleit Bourbon
- 1 oz Dry Curacao
- .75 oz lime
- 1 oz pineapple
- .5 oz simple syrup
- 2 dashes Tiki bitters
- Top with pilsner
- Cobbled Ice
Garnish
- Lime
Equipment
- Pilsner Glass
Instructions
- Combine all ingredients (minus beer) in a shaker tin with ice.
- Shake well and add beer.
- Strain over cobbled ice.
- Garnish & Serve.
Crab Cakes
Ingredients
- ½ a yellow onion, minced and dried w/ paper towel
- 1 green bell pepper, minced and dried w/ paper towel
- 2 egg yolks
- 2 tbsp mayonnaise
- 1 tbsp yellow mustard
- 14 saltine crackers, crushed fine
- 1 lb lump crab
- 1 tbsp Old Bay
Instructions
- Whisk together all ingredients except crab.
- Fold crab in to whisked ingredients using your hand, being careful not to mash the crab. If your mixture feels too loose, you can add a few more crackers.
- In an oiled, non-stick pan on medium high heat, sear crab cakes on each side until dark brown, about 1 minute per side. We recommend flipping with a fork.
Bourbon Remoulade
Ingredients
- 20 leaves of parsley, chopped fine
- 3 tbsp stone ground mustard
- 3 tbsp mayonnaise
- 1 tbsp Louisiana Hot Sauce
- 1 tbsp Worcestershire
- Juice of 1 lemon
- 1 tbsp paprika
- 3 oz Bulleit Bourbon
Instructions
- In a small sauté pan, flambé bourbon. When flames subside, remove from heat and add Worcestershire, Hot sauce, paprika and parsley. Let stand for 5 minutes, or until it’s just warm, but not hot.
- Whisk in all other ingredients
