Spicy Bloody Mary with Panko Breaded Soft Crab
LEVEL: Easy
Ingredients
- 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:
- 1-2 Handy Seafood Panko Breaded Soft Shell Crab Portions (cooked according to package instructions)
- 1 olive
- 1 cocktail pickle
- 1 lime wedge
- 1 celery stalk
- 1 red Fresno pepper (sliced or whole)
- Prepare the Chili Lime Rim: On a small plate, combine chili powder and coarse sea salt. Rub the rim of a tall glass with the lime wedge and then dip it into the chili-lime mixture to coat the rim.
- Assemble the Bloody Mary: In a shaker filled with ice, combine vodka, tomato juice, vegetable juice (if using), lemon juice, lime juice, Worcestershire sauce, hot sauce, horseradish, celery seed, and black pepper. Shake well for about 30 seconds.
- Strain the Bloody Mary into the prepared glass filled with ice.
- Garnish: Top the Bloody Mary with a cooked soft shell crab portion (you can use one or two depending on size preference). Skewer the olive, pickle spear, lime wedge, celery stalk, and Fresno pepper together and place them on the rim of the glass.
