4 Kids 'n Us Recipes

Yield 1 pound

2 TB mayonnaise
2 TB mustard
2 TB sour cream
1 tsp. celery
1 tsp. onion
1/2 tsp. white wine Worcestershire sauce
1/4 oz. Tabasco
1 tsp. Old Bay Seasoning
1 tsp. fresh lemon juice

Mix all the ingredients above together and store in a cambro.
8
oz. crab meat, picked over for shells
1 oz. fresh bread crumbs

Take first mixture and combine with the bread crumbs, then gently add
in the crab meat. Shape into 4 oz. portions and fry.

Yield:
1 Plate
Ingredients

7 oz. Mixed Greens
6 oz. Rotisserie Chicken Meat
3 oz. Diced Gala Apples
1.5 oz. Smoked Cheddar
3 oz. Honey-Shallot Dressing (recipe below)
1 oz. Candied Pecans
.25 oz. Chives

Method

Toss greens, chicken and dressing in bowl. Arrange mounded on plate
and top with apples, pecans, and cheddar. Garnish with chives.
House
Seasoning

Ingredients

1/2 cup salt
1 TB white pepper

Mix thoroughly and store.
Honey-Shallot
Vinaigrette
Ingredients

1/2
cup shallots
1/4 cup cider vinegar
3/4 cup canola oil
1/4 cup honey
1 TB Dijon mustard
Dash House Seasoning, or to taste (recipe above)

Method

Saute chopped shallots in pan until dark and caramelized. Deglaze shallots
with a few ounces of vinegar. Cool shallots then puree all ingredients
in blender or food processor until emulsified. Refrigerate.