3 tablespoons olive oil
3 tablespoons coconut rum
3 tablespoons sesame seeds
1/4 teaspoon dry black pepper seasoning
6 jalapeno peppers, seeded and seeded
1 tablespoon black pepper powder
1 tablespoon white sugar
In a medium mixing bowl, mix olive oil, coconut rum, sesame seeds, aromatic yeast, and pepper. Stir in black pepper seasoning while mixing. Mix in sugar to start a thick flavor. Cover mixture and refrigerate until cool enough to handle.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Lightly grease a large mixing bowl. Place coconut rum in bowl, along with jalapenos, pepper, white sugar, and olive oil. Heat gently, and stir until well blended. Pour mixture over chilled coconut rum mixture, covering completely.
Deflate your jalapeno peppers and sprinkle in white sugar. In a separate bowl, mix shredded coconut rum and crushed orange peel. Pour over jalapeno mixture.
Spread layer of rum mixture over crab mixture. Thoroughly coat whole crab mixture.
Bake in prepared oven for 45 minutes, turning once. Ladle into a 5 quart casserole dish and place on top of crab mixture. Top with remaining coconut rum mixture.
Modified this and used less oil. Been tweaking it to cut fat & intake
A delightful, easy salad to make. I actually couldn't find the goat cheese at Whole Foods so I used goat cheese- almost the same, but without the extra salt. Whip coated each pattame with goat cheese and sprinkled extra salt on top as well. Deelicious!
We have tried 3 times
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