SHE CRAB SOUP

CHEF: SCOTT JAMES RESTAURANT: ANGUS BARN

“An elegant and hearty soup that can be served before an entrée, or as the main course itself. Enjoy!”

INGREDIENTS:

2 cups of jumbo lump crab meat 1 cup of she crab 1 cup of celery, diced 1 cup of carrots, diced 1 cup of onions, diced 1 cup of butter 1 cup of flour ½ quart of heavy cream 1 quart whole milk 1 quart seafood stock or clam juice 4 oz. sherry 1 tsp. mace 1 tsp. allspice ½ bunch cilantro Roasted red peppers Texas Pete or Tabasco Juice of 1 lemon Salt Pepper

METHOD:

1. Marinate lump crab in lemon juice, cilantro and Texas Pete (or Tabasco). 2. Combine she crab, celery, carrots, onions, and roasted red peppers into pot with butter. Sweat for 5 minutes 3. Add flour, cream, milk, stock, sherry, mace, & allspice. Let simmer for 15 minutes. 4. Add in 3 dashes of lemon juice and Texas

Pete to soup mix. 5. Serve soup in a bowl then top with the lump crab meat.

SMITH FAMILY OYSTER CASSEROLE

CHEF: JASON SMITH RESTAURANT: 18 RESTAURANT GROUP

INGREDIENTS:

4 dozen North Carolina oysters, shucked and drained well 3 cups Panko breadcrumbs 4 large eggs 1½ cups heavy cream ½ cup milk Juice from 1 lemon Zest from 2 lemons 1 tbsp. Worcestershire sauce Dash of Texas Pete 3 tbsp. fresh oregano (chopped) 1 tbsp. fresh thyme leaves 1 tsp. ground nutmeg 1 tbsp. kosher salt Cracked black pepper to taste

METHOD:

1. Heat oven to 375°F. 2. Spread breadcrumbs on a shallow baking sheet and toast until golden brown. 3. In a large bowl, whisk eggs, cream, milk, lemon juice, Worcestershire sauce, herb, Texas Pete, and lemon zest 4. Add nutmeg, salt, and pepper to taste. 5. Fold in oysters and breadcrumbs. 6. Pour into a buttered shallow casserole dish. 7. Bake about 20 minutes until bubbling and golden brown.