Soft Shell Crab Bloody Mary
This delicious Bloody Mary has an Old Bay rim and is topped with a crispy soft shell crab!
Ingredients
For the Bloody Marys
- 14 Ounces tomato juice
- 6 Ounces vodka
- 2 Teaspoons pepperoncini juice
- 1 Teaspoon worcestershire
- 1 Teaspoon prepared horseradish
- ½ Teaspoon lemon juice
- ½ Teaspoon lime juice
- ½ Teaspoon Old Bay seasoning
- ⅛-1/4 Teaspooon kosher salt to taste
- 1 Clove garlic smashed
For the Crab
- ⅓ Cup all purpose flour
- ¼ Teaspoon garlic powder
- ¼ Teaspoon Old Bay seasoning
- ¼ Teaspoon kosher salt
- ⅛ Teaspoon pepper
- 1-2 Tablespoons unsalted butter
- 2 Soft shell crabs
Other
- 2 Celery stalks with leaves
- 4 Cubes of cheese such as Havarti, Cheddar or Pepperjack
- 4 Slices salami
- 2 Pepperoncini
- Lemon wedges
- Lime wedges
- Old Bay seasoning for rimming the glasses
Instructions
- In a pitcher, combine all of the ingredients for the Bloody Marys and refrigerate until ready to use.
- Make the crabs. Whisk the flour, garlic powder, old bay seasoning, salt and pepper. Dredge each crab in the flour mixture and shake off the excess. Heat the butter in a cast iron pan and add the crabs top side down. Cook for 4 minutes, flip and cook for an additional 4 minutes on the other side. Remove the crabs to a paper towel lined plate and sprinkle with salt.
- Prepare the glasses and skewers. Sprinkle a good amount of Old Bay seasoning onto a plate. Wet the rim of two glasses with a lemon or lime wedge and dip them into the Old Bay, making sure to cover the whole rim. Return any unused Old Bay to the bottle (you don't want to waste that stuff!). When the crab has cooled enough to handle, thread the salami, peperoncini, crab and cheese onto skewers.
- Fill the glasses with ice, pour the Bloody Mary mixture over the ice, top with the skewer and serve!
- Cheers!
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