I'm not going to lie, Bahama Breeze and I aren't friends anymore. Mike and I used to go there all the time. That was, until they discontinued my favorite dish. I don't think I've ever been more heartbroken over a restaurant revamping their menu. You hear that, Bahama Breeze?
Obviously when I found out they removed it from the menu, I couldn't just let sleeping dogs lie. Nope, not me. I had to scour the internets to find the recipe, and guess what? Bahama Breeze has the recipe right on their website! I guess they realized what stupid idiots (why yes, I am seven years old) they were for removing it, and in an attempt to avoid the backlash posted the recipe online.
Alright Bahama Breeze, I'll consider you partially redeemed... for now.
Disclaimer: my recipe is more of a buttery delicious crab brushetta. Why? Because finding crab claws is, apparently, really hard. The only people who carry them are Whole Foods, and we won't talk about how much crab claws cost there. It hurts.
Click to enlarge!
Anywho, I bought about a pound of crab legs, cracked them all, and got the meat out. Place in baking dish and set aside. Pretty sure my fingers were bleeding afterward, but it was completely worth it. While you're at it, preheat your oven to 450 degrees.
Next, halve both of your passion fruit and scoop the pulp into a sieve. Be prepared, passion fruit smells sooo good. Mash the juice into a bowl with a spoon. You only want the juice, no pulp or seeds.
In the bowl with the passion fruit nectar, add your butter, sugar and cajun seasoning and melt in the microwave (fancy, right?). Once melted pour into baking dish with crab and toss gently.
Slice your Cuban bread, place on a baking sheet and coat with cooking spray. Place bread and crab into your preheated oven and remove when crab starts to bubble and bread is golden brown (about 7 minutes).
Take pretty pictures, scoop some sweet buttery crab onto a piece of toast, and enjoy!
Have any of your favorite restaurant dishes been discontinued?
3 comments:
I love crab, this sounds so good!
My name's Mike. I work for Bahama Breeze and have some great news for you ... Crab Claws St. Thomas are BACK ON THE MENU, starting Monday, 2/21! The only reason they came off in the first place was due to a shortage of blue crab claws that met our strict quality requirements. We're pleased to announce they're back, though, especially for fans like you! Enjoy!
Mike Bernstein. You are my hero.
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