Spicy Wildcat Claws Recipes

SNOW CRAB LEGS WITH DIPPING SAUCES

Steps:

• In three separate small bowls, combine the ingredients for the dill butter sauce, horseradish chili sauce and avocado cream sauce; set aside., Brush both sides of crab legs with oil. Grill, covered, over medium heat for 3-4 minutes on each side or until heated through. Serve with dipping sauces.

SPICY SOUTHWESTERN SLAW

Steps:

• In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
• In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

SPICY WILDCAT CLAWS

Steps:

• Roll 1 sheet thawed frozen puff pastry into a 12-inch square on a floured surface; cut into three 4-inch-wide strips. Sprinkle with grated pepper jack cheese and chopped smoked almonds. Brush the edges with beaten egg and fold in half lengthwise; press to seal. Cut each crosswise into 4 pieces. Place on a parchment-lined baking sheet; cut three slits along the sealed edge of each. Brush with beaten egg, then press slivered almonds into the pastry for "claws"; sprinkle with kosher salt. Freeze 10 minutes. Bake at 400 degrees F until golden, about 25 minutes.

SWEET WILDCAT CLAWS

Steps:

• Roll 1 sheet thawed frozen puff pastry into a 12-inch square on a floured surface; cut into three 4-inch-wide strips. Spread with cookie butter (speculoos). Brush the edges with beaten egg and fold in half lengthwise; press to seal. Cut each crosswise into 4 pieces. Place on a parchment-lined baking sheet; cut three slits along the sealed edge of each. Brush with beaten egg, then press slivered almonds into the pastry for "claws"; sprinkle with turbinado sugar. Freeze 10 minutes. Bake at 400 degrees F until golden, about 25 minutes.

SPICY BOILED CRABS, SHRIMP, POTATOES, CORN, AND GARLIC

Steps:

• In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
• While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.)
• Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.
• Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use Knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Old Bay seasoning.
• Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon Old Bay seasoning.
• Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.