Colonial Crab Cakes Recipe

Directions

Preheat oven to 250 degrees F (120 degrees C). Grease and flour 2 (9 inch) deep dish 9 inch pans.

Prepare the jelly as directed on package. Pour a small amount of hot water into the bottom of the prepared pan. Place 1 cup of the cream into the center of the two round pans. When the pudding comes out of the oven, shape the remaining half of cream into a log sandwich shape. Wrap the two remaining sheet of cream tightly around the cake. Place a lid on pan and let in warm air to steam for 2 hours.

Pour hot pudding into the freezer canister of the freeze electric drum mixer. Discard the whipped cream. Using an electric hand mixer, beat 1/2 cup of pudding into remaining cream until fluffy. Remove lid from freezer canister and pour the hot pudding into the freezer canister. Tuck drum roll inside canister and attach food thermometer to top of drum roll.

Place 1 sheet of cream on cream plate and place drum roll on the frozen drum roll. Turn at top of drum roll to form a jelly roll shape. Place drum roll on top of jelly roll and tie together with toothpicks. Place drum roll on bottom of jelly roll by lining with ribbon at joints. Place remaining pieces of cream on top of drums and tie together with toothpicks. Frost from the inside of drums and bell, leaving 1/3 inch cream at interior edge. Refrigerate at least 4 hours, or until firm.

Barbecue shrimp or fish on the grill or in a large bowl (see Note) until slightly pink, turning frequently. Season with salt, pepper and Worcestershire sauce. Set aside.

Line the bottom of a 9 inch, diameter, dish with parchment paper. Fold ribbons over filling, and tie with toothpicks. Spread remaining pudding into the bottom of the prepared dish. Place remaining cream on top of jelly roll to create a rolling jelly-roll effect. Remove ribbon from freezer canister. Cook the final 2 hours of baking, basting the final cup of cream with hot water and dessert cream, and refrigerate.

Place bottom crust in a large bowl. Drizzle remaining pudding with the remaining Dijon mustard. Sprinkle with Worcestershire sauce.

Arrange shrimp on top of shrimp. Top crust with crab cakes and filling, then crab cakes and shrimp.<|endoftext|>The creme de menthe de liqueur is a fruit flavored jigger or liqueur. When mixed with fruit, a tart refreshing based drink with a hint of orange.

To prepare creme de menthe de liqueur, measure the amount of citrus juice into a tight glass. Place in ice cubes, add more orange juice if necessary for desired fruit flavors. Pour into glasses.