Take 5: Blue Crab Cheesecake With Driftwood Bar & Grill

Blue Crab Cheesecake

1 small Vidalia onion, diced
1 small green pepper, diced
1 small red pepper, diced
1 ½ tsp. blackening seasoning
½ tsp. black pepper
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1 ¼ lb. cream cheese, softened at room temperature
3 eggs
½ cup shredded Gouda cheese
1 lb. crabmeat, lump preferred, but claw meat will do

Heat oven to 325 degrees. In a small sauté pan, sear peppers and onions in 2 tablespoons oil or butter until softened. Set aside to cool to room temperature. Place softened cream cheese in a large mixing bowl and add eggs, Worcestershire, hot sauce, blackened seasoning, lemon juice and black pepper. Mix until fully incorporated and smooth. Gently fold in crabmeat, sauté mixture and Gouda cheese. Put mixture in well-greased terrines or small casserole dishes and bake for approximately 30 minutes or until the center is firm. If unsure, place a toothpick or skewer in the center and test to see if it comes out clean.


1 lb. apple wood smoked bacon
1 medium Vidalia onion, diced
2 shallots, minced
2 cloves garlic, minced
1 cup Bourbon
4 tbs. Dijon mustard
2 cups canola oil
¼ lb. brown sugar
½ cup balsamic vinegar
Salt and pepper to taste

In a large sauté pan on medium heat, sear bacon until somewhat crispy and bacon fat is rendered. Remove bacon with a slotted spoon and set aside. Add onions, shallots, and garlic and sauté until translucent. Deglaze with bourbon, remove from heat and add brown sugar. Add Dijon and balsamic and slowly whisk in canola oil. Add salt and pepper to taste.

Candied bacon

1/8 cup honey
½ lb. brown sugar
1 cup bourbon

Add bacon from vinaigrette to sauté pan on medium heat. Add honey, brown sugar and bourbon. Heat until mixture starts to bubble and thicken. Remove from heat and cool.

Smoked Apple Chutney

1 white onion, diced
1 small red bell pepper, diced
4 apples, diced (smoked, if not then use the liquid smoke below)
1 tsp. liquid smoke
8 slices bacon
1 cup apple cider
1/2 cup brown sugar
1/4 cup cider vinegar
1 cup slurry (cornstarch and cold water mixture)

2 bags fresh cleaned spinach

Sauté bacon, red bell pepper and onion until bacon is cooked and onion is translucent. Add apple cider, sugar, vinegar and liquid smoke; bring to a low boil. Add slurry until thickened. Take off heat and fold in apples.


Toss spinach in the vinaigrette, add salt and pepper to taste. Top with crab cheesecake, then chutney, then candied bacon.


The Wharf Uncorked Food & Wine Festival
Benefiting Make-A-Wish® Alabama

September 15-17, 2016
VIP Kick-Off Party – Thursday, September 15, 6:30 – 8:30pm
Local Wine Dinners – Friday, September 16
Grand Tasting – Saturday, September 17, 4:00 – 8:00pm
The Wharf at Orange Beach – 23101 Canal Rd, Orange Beach, AL 36561




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