Recipes from Chef Chris Mangless

Recipes from Chef Chris Mangless from Three Three Five.

WINTER SPICED COCKTAIL NUTS:

1/3 cup dark-brown sugar
2/3 cup white granulated sugar
2 teaspoon kosher salt
¼ teaspoon dried chili flake
¼ teaspoon freshly grated nutmeg
¼ teaspoon chinese five spice  
½ pound raw pecans, whole
½ pound raw almonds, whole
1 egg white, room temperature
1 tablespoon water

Directions:

Preheat oven to 300 degrees. Mix sugars, salt, chili flake, nutmeg, and five spice, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add nuts and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with silicone baking sheet or parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up large clumps that stick together. Serve for your next cocktail party or use as a party gift, packaged in a mason jar tied with butcher twine.

SOUR CHERRY RICKY:

1 ½ ounces tart cherry grenadine, quince & apple
½ ounce fresh lime juice
1 dropper cherry bark vanilla bitters
As needed seltzer

Directions:

Fill a collins glass full with ice. Add tart cherry grenadine, lime juice, and top with seltzer.  Finish with cherry bark vanilla bitters.

CRAB CAKE:

16 ounces Maryland blue crab
½ cup celery, finely chopped
2 tablespoons Wholegrain mustard
1 tablespoon Mayo
¼ cup Leek, finely chopped
1 Egg
2 Limes, juice & zest  
3 tablespoons Cilantro, freshly chopped
1 ¼ cups Panko breadcrumbs
salt and pepper to taste
½ cup    Grape seed oil, for frying

Directions:

In a medium bowl, combine crab, celery, mustard, mayo, leek, egg, lime, cilantro, and panko.  Season to taste with salt and pepper. Next shape mixture into small crab cakes. Heat oil in a large non-stick sauté pan over medium heat, add half of the crab cakes and sauté for 2-3 minutes on each side until browned, do not over crowd the pan.  Drain crab cakes on paper towel lined baking tray. Serve warm with lime aioli.

Lime Aioli:

3 Egg yolks
2 Limes, zest & juice
2 tablespoons Champagne vinegar
1 cup Grape seed oil
salt and pepper to taste

In a food processor bowl with blade attachment, combine yolk, lime, and vinegar. Slowly drizzle in the oil, until all of the oil is incorporated and the mixture in thickened.  Season to taste with salt and pepper. Reserve.