Best Chili Mayonnaise 21 Club Recipes

Chili Mayonnaise image

Provided by Food Network

Yield 1 cup

Number Of Ingredients 7

1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons each chopped celery, red pepper and scallion
1/2 teaspoon toasted chili powder
Small clove garlic, minced
White wine vinegar to thin if needed
Salt and pepper

Steps:

Traditional Crab Cakes '21' Club image

Yield Makes 8 first-course servings or 4 main-course servings

Number Of Ingredients 14

3 tablespoons vegetable oil
1 red bell pepper, cut into 1/4-inch dice
1 yellow bell pepper, cut into 1/4-inch dice
6 slices firm white sandwich bread, crusts discarded
1 pound jumbo lump crab meat, picked over
1/4 cup fresh coriander leaves, washed well, spun dry, and chopped
1/4 cup mayonnaise
2 tablespoons Old Bay seasoning*
1 jalapeño chili, or to taste, seeded and chopped fine (wear rubber gloves)
1 tablespoon minced garlic
freshly ground black pepper to taste
Accompaniments:
chili mayonnaise or mayonnaise flavored with mustard or horseradish
*available at seafood and specialty foods shops and some supermarkets

Steps:

In a skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers until softened. Cool peppers. In a food processor grind bread into fine crumbs.
In a bowl stir together bell peppers, crab, coriander, mayonnaise, Old Bay seasoning, jalapeño, garlic, 2 tablespoons bread crumbs, black pepper, and salt to taste until combined well and chill 20 minutes.
With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 8 portions and pat each into 3/4-inch-thick disk. Spread remaining bread crumbs on a sheet of wax paper and gently press each crab cake into them, turning it, to coat evenly. To help prevent crumbling during cooking chill crab cakes, covered loosely, at least 1 hour and up to 1 day.
Preheat oven to 375°F.
In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of crab cakes until golden brown, 3 to 5 minutes. Turn crab cakes carefully and brown other sides. Transfer sautéed crab cakes carefully to a baking sheet. Add remaining tablespoon oil to skillet and sauté remaining crab cakes in same manner. On baking sheet bake all crab cakes 6 minutes, or until heated through.
Serve crab cakes with mayonnaise.

Chili Mayonnaise '21' Club image

Yield Makes about 1/2 cup

Number Of Ingredients 3

1 ounce dried chilies* such as ancho, chipotle, cascabel, or New Mexico, stems and seeds discarded (wear rubber gloves)
1/2 cup mayonnaise
*available at Hispanic markets, specialty foods shops and some supermarkets.

Steps:

In a small heatproof bowl cover chilies with boiling water and soak 30 minutes. Drain chilies and purée in a food mill fitted with fine disk or a food processor. If using a food processor, force purée through a sieve. Paste may be made 2 weeks ahead and chilled, covered. Stir chili paste into mayonnaise until combined well.

Club 21 Chicken Hash image

Provided by Bliss

Categories < 4 Hours

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

Steps:

Melt butter in heavy medium saucepan with ovenproof handle.
Blend in flour until smooth.
Gradually stir in milk until smooth and thickened.
Stir in hot pepper sauce, worchestershire, white pepper and season to taste with salt.
Cover and bake at 300F, 1 1/2 hours.
Strain sauce.
Stir in half and half, sherry and chicken.
Heat over low heat until heated through.
Adjust seasonings.
Add small amount of hot sauce to egg yolks.
Return yolk mixture to saucepan.
Heat, stirring until slightly thickened.
Do not boil.
Serve hot over toast, waffle, baked potato shell or wild rice.
Makes 4 servings.