Spicy Bloody Mary with Panko Breaded Soft Crab

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Prep Time: 5min | Servings: 1 serving

This Spicy Bloody Mary with Panko-Breaded Soft Crab amps up a classic brunch cocktail with crispy soft-shell crab resting atop a zesty, spiced tomato drink. It’s a bold twist that’s equal parts delicious and indulgent.

  • For the Chili Lime Rim:
    • Chili powder (smoked paprika can be substituted)
    • Lime wedge
    • Coarse sea salt
  • For the Bloody Mary:
    • 2 ounces vodka
    • 4 ounces tomato juice
    • 3 ounces vegetable juice (optional, for added depth)
    • 1/2 ounce lemon juice
    • 1/4 ounce lime juice
    • 1 teaspoon Worcestershire sauce
    • Few dashes of hot sauce (to taste)
    • 1/4 teaspoon horseradish (prepared)
    • 1/4 teaspoon celery seed
    • Freshly ground black pepper, to taste
    • Ice cubes
  • Garnishes:

  • Cook the panko-breaded soft-shell crab according to the package directions; keep it warm.

  • Combine chili powder and coarse sea salt on a small plate. Rub a lime wedge along the rim of a tall glass, then dip the rim into the chili-lime mixture to coat.

  • Fill the rimmed glass with ice.

  • In a shaker, combine vodka, tomato juice, vegetable juice (if using), lemon and lime juices, Worcestershire sauce, hot sauce, horseradish, celery seed, and black pepper. Shake well for about 30 seconds.

  • Strain into the prepared glass over ice.

  • Top the cocktail with the cooked soft-shell crab portion (or two, depending on size).

  • Skewer the olive, cocktail pickle, lime wedge, celery stalk, and Fresno pepper together and place it on the rim. Serve immediately.