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Root Beer Barbeque Sauce

  • 1 cup root beer
  • 1 cup ketchup
  • ¼ cup fresh lemon juice
  • ¼ cup orange juice
  • 3 tablespoons Worchester sauce
  • 1 1/2 tablespoons packed brown sugar
  • 1 tablespoon light molasses
  • 1 teaspoon liquid smoke
  • ½ teaspoon grated lemon peel
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons hot sauce
  • 1 ounce fresh coriander
  • Zest of 2 limes
  • Juice of 2 limes
  • 6 teaspoons olive oil

Drain crab meat well and break into chunks. Add 1 cup breadcrumbs, mix and set aside. Add remaining ingredients except olive oil, into blender and puree well. Stir into crab mixture and form into 3-4 ounce patties. Toss crab cakes into remaining breadcrumbs. Heat 2 teaspoons olive oil and fry cakes until heated through and golden brown, approximately 1 minute per side. Use fresh oil to fry additional crab cakes.

Serve with J .J. Stewart’s Wild Blueberry Salsa