IN THE KITCHEN
3oz Woody creek vodka
3 slices of cucumber muddled
3 splashes of How's Your Aspen
Shake well with ice and enjoy
12 ounces shelled cooked crab or Shredded Shrimp*
1/2 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1 teaspoon How's Your Aspen
1 1/4 cups parmigiana seasoned panko bread crumbs
1) Sort through crab and discard any bits of shell.(*if using shrimp)
2)In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab* and 1/4 cup panko; stir gently just to mix.
3)Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes in an oiled mini-muffin baking pan.
4)Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. Garnish with How's Your Aspen and fresh Chives. Serve, enjoy, and watch your guests ooh and aah
FRESH & SPICY MARTINI
*If using cooked shrimp: peel and discard tails. Pulse in food processor until shredded and add to recipe where crab is used.
This is the "Aspen Extreme" of HOT Sauces
basalt, CO 81621