Bacon-wrapped oysters with Old Bay butter, “Peachy Keen” crab cakes and Old Bay chocolate ice cream are just a few of the items that earned Alonso’s Restaurant bragging rights and an award of 70 pounds of Old Bay Seasoning.
Alonso's recipes were competing against other restaurants in the recently concluded Old Bay “Taste of Baytriotism” restaurant promotion.
Larry Perl of the Messenger was at the scene when the 70 pounds of Old Bay arrived at Alonso's kitchen door. Here's the story.
Here's executive chef Sebastian Trossbach recipe for "Peachy Keen" crab cakes:
2 pounds lump Maryland crab meat
1/2 cup crushed Ritz crackers
1/4 cup minced red onion
4 tbsp. pureed roasted garlic
1 peach, pitted, skinned and pureed
8 leaves chiffonade mint
2 tbsp. Old Bay
Mix together all ingredients but the cracker crumbs and crab meat. Gingerly pick the shells from the crab meat. Fold the crab meat and cracker crumbs into peach mixture. Portion out into 5 ounce portions. Bake at 450 degrees on an oiled pan with a small tab of butter on each other cake. Bake until golden brown.