What You'll Need:

• 4 lbs. red potatoes (small is good)
• 5 qt. water
• 1 bag of crab boil seasoning (we like Old Bay)
• 4 tbs. Old Bay seasoning
• 2 lbs. kielbasa (cut into 1 1/2 in. pieces)
• 6 ears corn (cut in half or in thirds depending on size)
• 4 lbs. large South Carolina shrimp (or as close to SC as you can get! We keep them peeled for better flavor, so be careful to watch the clock closeley if you decide to peel and devein them!)
• Cocktail sauce for dipping

Let's Get Cookin':

1. Add potatoes to a large pot (LARGE pot is the key here)
2. Add the water and seasonings
3. Cover pot and heat to a full boil
4. Cook potatoes for 5 minutes
5. Add the sausage and corn
6. Return the pot to a full boil and cook 10 minutes, or until you can easily stick a fork in the potatoes
7. Add the shrimp and cook for an additional 4 minutes or until the shrimp are pink
8. Drain and serve with cocktail sauce

What You'll Need:

• 2 oz. Appleton Estates Rum
• 2 oz. Coconut Cream
• 3 oz. Pineapple Juice
• 3 oz. Orange Juice
• Dash of Nutmeg

Let's Get Mixing:

1. Fill a shaker with ice
2. Add all ingredients and shake vigorously
3. Pour into a glass and top with a dash of nutmeg
4. Enjoy!

What You'll Need For the crab cakes:

• 2 Lbs. Jumo lump crab meat
• 1 Egg; white and yolk separated and each saved
• 1/3 oz. Texas Pete hot sauce
• 1/4 C. Chopped parsley
• 1/4 C. Finely sliced scallions
• 1 Stalk of celery, very finely chopped
• 1/2 C. Panko bread crumbs
• 2 Tbs. Unsalted butter, softened
• 1/2 C. Mayonnaise
• 1 tsp. Seafood seasoning (Pick up some Reilley's signature seasoning on your next trip to Reilley's for authentic flavor)
• 1.5 Tbs. Worcestershire sauce

What You'll Need For Cajun Aioli:

• 2 C. Mayonnaise
• 1/8 C. Lemon juice
• 1/8 C. Cajun seasoning
• 1 Tsp. Chopped parsley
• 1/8 C. Coarse mustard
• 1/8 C. Texas Pete hot sauce
• 1/2 tsp. Cayenne pepper
Mix all ingredients together and chill for 30 minutes.

Let's Get Cooking:

1. Preheat oven to 375 degrees and grease a baking sheet.
2. Separate your egg yolk from the egg white and set the egg yolk aside.
3. Whip the egg white until stiff peaks form - set aside.
4. In a large mixer bowl, mix the egg yolk, Texas Pete, mayonnaise, and Worcestershire sauce.
5. In a smaller, separate bowl, mix the chopped parsley, scallions, celery, panko and seafood seasoning until evenly distributed.
6. Add the panko mixture to the large mixer bowl.
7. Mix until well blended.
8. Carefully fold in the crab meat and egg white; try not to tear the crab meat!
9. Cover and refrigerate for at least 2 hours.
10. Form the crab mixture into 4 patties; about 1 1/2 inches thick and place on baking sheet.
11. Make the Cajun aioli and chill for 30 minutes (recipe below)
12. Bake at 375 for 15 minutes, then turn over and bake an additional 15 minutes until golden brown on both sides.

What You'll Need:

• 1.5 oz. Hornitos Platas Tequila, or any other silver tequila you prefer
• 2 Limes, fresh squeezed
• 1 oz. Agave nectar
• Lime wedges to taste / for decoration
• Salt for the rim, if requested
• Splash of soda to taste (we don't use this, but find those who enjoy it!)

Let's Get Shaking!

• Pour the tequila, lime juice and agave nectar into a shaker with ice
• Shake the margarita for 10 seconds
• Use a lime wedge to salt the rim of your glass
• Pour the margarita and ice into the glass
• Garnish with a lime wedge (or 2 or 3)
• Add your splash of soda (if you'd like)
• Enjoy - ¡Disfruta!

What You'll Need:

• 6 C. Peanut oil (for frying)
• 1 3/4 C. Adluh hush puppy mix (you may also use House Autry, but we use this Columbia, SC brand)
• 7 C. Self-rising flour
• 3 C. White sugar
• 4 1/2 Tbs. Dehydrated chopped onion
• 3 1/4 Tbs. Ground black pepper
• 2 1/4 C. Mayonnaise
• 2 1/4 C. Milk (Whole or 2% is best!)
• 2 1/4 C. Warm water

Let's Get Cookin':

1. Using a deep frying pan, fill the pan with about 2 inches of oil and heat to 350 degrees Fahrenheit.
2. Using a large mixing bowl, combine the hush puppy mix, flour, white sugar, chopped onion, and ground black pepper.
3. In another small bowl, mix together the mayonnaise, milk and warm water.
4. Pour the milk mixture into the large bowl of dry ingredients.
5. Drop the batter by teaspoonfuls into the hot oil.
6. Fry for 2-3 minutes per side, or until the entire hush puppy is golden brown.
7. Remove the golden hush puppies, transfer to dry paper towels to drain. You can also keep them warm until serving in a 200 degree oven.
8. Serve warm with butter.

What You'll Need:

• Two type 1 male blue crabs
• 12 ounces of jumbo lump crab meat
• 2 ounces of chives
• 2 ounces of parsley
• 6 ounces of Panko
• 2 ounces of Texas Pete buffalo wing sauce
• 2 ounces if Worcester sauce
• 6 ounces of mayo
• 2 ounces of old bay
• Flour
• Milk
• One ear of corn (cut in half)
• 3 red skin potatoes (whole)

Let's Get Cookin':

1. In a largo bowl mix chives , parsley, Texas Pete , Worcester , mayo , and Old Bay . Add the crab meat in by folding it into the mixture. Be careful not to break the jumbo crab meat into small pieces.
2. Once the mixture is even and consistent, cover and set aside.
3. Remove the upper shell of the blue crab and clean out the interior of the body . (The crab meat from inside the blue crab can be added to the mixture or left in the shell to cook).
4. Once the crab is cleaned, boil the shell for 10 minutes to assure all the crab meat in the claws, and any meat left in the crab, is cooked thoroughly.
5. Once the shell is cooked, fill the cavity with a palm sized amount of the crab mixture. Then, dip the crab in milk, then flour, then milk again, and then drip in Panko.
6. Deep fry for 5 minutes.
7. Add the corn and potatoes to the boiling water and set the timer for 10 minutes.
8. Serve with tartar sauce or a spicy aioli and enjoy!

What You'll Need:

• 1 large onion (diced)
• 2 stalks of celery (chopped)
• 3 cloves of garlic (minced)
• 1 gallon water
• 5 oz. crab base (found in your grocery store or online)
• ½ oz. lobster base (found in your grocery store or online)
• 1.5 lbs. crab claw meat
• .25 oz. black pepper
• 1 tsp. black pepper (more to taste)
• 2 Tbs. Old Bay seasoning (more to taste)
• 1 ¼ c. Sherry
• Roux (Recipe from the Food Network courtesy of Alton Brown here)

Let's Get Cookin':

1. Combine all in large stock pot.
2. Place the stock pot on medium-high heat and bring to just a boil.
3. Make the white roux as noted from Food Network
4. Once the pot has just reach boiling, turn off the heat and whisk in the roux.
5. Stir in the Sherry.
6. Serve immediately, or simmer until ready to serve.

What You'll Need:

• 1 pound shrimp uncooked, peeled (tail on) and deveined
• 3 Tbs. olive oil
• 1 clove garlic, minced
• 1/2 Tbs. blackening seasoning

Smoked Gouda Cheese Grits:

• 1 quart chicken stock
• 1 cup heavy cream
• 2 cups Freeman's Mill grits (local stone ground NOT instant)
• 1/4 pound butter
• 1 can creamed corn (14-16 ounces)
• ½ pound shredded smoked Gouda cheese

The Gravy:

• 1 Portobello mushroom cap, sliced
• 8 strips applewood smoked bacon, diced
• 1 Tbs. minced garlic
• 1 Tbs. minced shallots
• 3 Tbs. butter
• 2 cups chopped fresh spinach
• 2 cups heavy cream
• Salt, pepper and hot sauce to taste

Let's Get Cookin':

To Make the Grits:

1. Run the chicken stock into a thick-bottomed saucepan and turn on high until boiling.
2. Mix in the grits and stir like crazy.
3. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally. Move on to make the gravy and shrimp (below) for the time that the grits are cooking.
4. Add cream if more liquid is needed.
5. Tumble in the butter, add creamed corn.
6. Drizzle in the rest of the cream and stir until everything comes together like a happy family.
7. Shake in the shredded cheese and stir very well until it's all nice and smooth.

To Make the Gravy:

1. While your grits cook, bring a large saucepan to medium heat.
2. Add bacon and cook for about 3 minutes.
3. Add garlic and shallots.
4. Saute and add butter.
5. When the butter is melted, and shallots are somewhat opaque, add the mushrooms, scallions and spinach.
6. Saute for 2 minutes.
7. Pour in heavy cream and let simmer while stirring.
8. When reduced by 1/3, add salt and pepper to taste.

To Make the Shrimp:

1. Heat the olive oil in a skillet over medium heat.
2. Add garlic and saute for one minute.
3. Add shrimp, turning to cook evenly, and cook until the shrimp is cooked through and no longer opaque.
4. Sprinkle with blackening seasoning and stir to coat evenly.
5. Remove from heat and set aside until ready to plate.

Put it all Together:

1. Warm the shrimp (if it has cooled - be careful to not overcook!)
2. Place heaping mounds of grits into bowls (preferred) or onto plates.
3. Spoon the sauce on top of the grits.
4. Place the desired amount of cooked shrimp on top.
5. Enjoy!