INGREDIENTS
For the Bloody Marys:
14 ozs. tomato juice
6 ozs. vodka
2 tsp pepperoncini juice
1 tsp worcestershire sauce
1 tsp prepared horseradish
1/2 tsp lemon juice
1/2 tsp lime juice
1/2 tsp Old Bay seasoning
1/8 - 1/4 tsp kosher salt to taste
1 clove garlic smashed
For the Crab:
1/3 cup all purpose flour
1/4 tsp garlic powder
1/4 tsp Old Bay seasoning
1/4 tsp kosher salt
1/8 tsp pepper
1-2 tsp unsalted butter
2 Soft shell crabs
Other:
2 celery stalks with leaves
4 cubes of cheese such as Havarti, Cheddar or Pepperjack
4 slices salami
2 pepperoncini
Lemon wedges
Lime wedges
Old Bay seasoning for rimming the glasses
DIRECTIONS
In a pitcher, combine all of the ingredients for the Bloody Marys and refrigerate until ready to use.
Make the crabs. Whisk the flour, garlic powder, old bay seasoning, salt and pepper. Dredge each crab in the flour mixture and shake off the excess. Heat the butter in a cast iron pan and add the crabs top side down. Cook for 4 minutes, flip and cook for an additional 4 minutes on the other side. Remove the crabs to a paper towel lined plate and sprinkle with salt.
Prepare the glasses and skewers. Sprinkle a good amount of Old Bay seasoning onto a plate. Wet the rim of two glasses with a lemon or lime wedge and dip them into the Old Bay, making sure to cover the whole rim. Return any unused Old Bay to the bottle (you don’t want to waste that stuff!). When the crab has cooled enough to handle, thread the salami, peperoncini, crab and cheese onto skewers.
Fill the glasses with ice, pour the Bloody Mary mixture over the ice, top with the skewer and serve... Cheers!
