Belmont Stakes Drink
Lemon Pepper Crab Cakes
14 oz. fresh or canned crab
1/4 cup drained capers
2 teaspoons Tone’s® Lemon Pepper Seasoning
1-1/2 teaspoon Tone’s Minced Garlic
1 teaspoon Tone’s® Spanish Style Paprika
1/3 cup mayonnaise
2-3 cups dry bread crumbs, divided
Oil for sautéing
•Mix crab meat, capers, Tone’s Lemon Pepper Seasoning, Tone’s Minced Garlic and Tone’s Spanish Style Paprika in a bowl. Combine well.
•Stir in eggs, mayonnaise and 1 cup bread crumbs.
•Form into 15 patties and dredge each patty in the remaining breadcrumbs.
•Cook patties in oil on stovetop until browned (internal temperature should reach at least 145⁰ F.).
•Drain well and keep warm until served.
1-1/2 oz. light rum
1-1/2 oz. dark rum
1 lime, squeezed
2-3 strawberries, chopped
Dash of grenadine
Lime wedge, garnish
•Add ice to your shaker.
•Pour an ounce and a half of light rum and an ounce and a half of dark rum into the shaker.
•Squeeze lime juice into the shaker. Chop strawberries and add to shaker.
•Place lid on and shake well.
•Pour into glass, and add a dash of grenadine for color and a slice of strawberry and lime wedge for garnish; serve.
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