Hot Rod Howie's

Marinate the Shrimp
In a bowl or zip-top bag, combine shrimp, oil, minced garlic, Hot Rod Howie’s, and half the lime juice. Let them soak for about 10 minutes—just enough time to sip a margarita.

Make the Guacamole
Mash avocados in a bowl with garlic, lime juice, cilantro, salt, and pepper. Stir in tomato, onion, or jalapeño if you like extra flair. Sprinkle in Slow Noon seasoning for bonus taco swagger. Set aside (and resist eating it straight from the bowl).

Cook the Bell Peppers & Onion
Heat oil or butter in a skillet over medium-high. Toss in peppers and onion, sprinkle with Hot Rod Howie’s, and sauté for 5–7 minutes until softened and lightly caramelized. Remove and set aside.

Cook the Shrimp
In the same skillet, add a little more oil if needed. Cook shrimp in a single layer for 2–3 minutes per side until pink and just cooked through. Squeeze on the remaining lime juice for that final pop.

Warm the Tortillas
Heat tortillas in a skillet, over a gas flame, or wrapped in foil in the oven until warm and pliable (no sad, stiff tacos allowed).

Assemble the Tacos
Spread guac on each tortilla, pile on peppers and onions, then add 3–4 shrimp. Garnish with cilantro, serve with lime wedges, and bask in the taco glory.

Prep the Crab
Place the lump crab meat in a large mixing bowl.

Mix the Binder
In a separate bowl, whisk together the egg, mayonnaise, Worcestershire sauce, Dijon mustard, parsley, lemon juice, Hot Rod Howie’s, and salt until smooth and fully combined.

Fold It Together
Pour the mixture over the crab meat. Add the crushed saltine crackers, then gently fold everything together with a spatula. Be careful not to break up the crab too much. You want those big, beautiful lumps to stay intact.

Chill
Cover the bowl and refrigerate for at least 30 minutes. You can also let it chill up to 24 hours if you’re making it ahead.

Preheat & Grease
When ready to bake, preheat the oven to 450°F. Generously grease a baking sheet with the softened butter.

Portion the Cakes
Divide the crab mixture into 6 portions, about 1/2 cup each. Lightly form each portion into a mound. Do not pack them too tightly. The goal is just enough structure to hold together.

Arrange & Butter
Place the crab cakes on the prepared baking sheet, leaving a few inches between each one. Spoon melted butter over the tops so it settles into all the nooks and crannies. For extra flavor, mix a little Tuscan Evening into the melted butter before spooning it over the crab cakes.

Bake
Bake right away for 13 to 15 minutes, or until the tops are golden and lightly crisp.

Finish & Serve
Remove from the oven, brush with a little more melted butter, and finish with a fresh squeeze of lemon juice. Serve hot with lemon wedges on the side.

Rinse and Drain
Rinse the rice under cold water until the water runs clear. Drain well and set aside. This keeps your rice fluffy instead of sticky and sad.

Sauté the Aromatics
Heat oil in a medium saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Add Tomato and Toast the Rice
Stir in the diced tomato and cook for 2–3 minutes until slightly softened. Add the rinsed rice and stir well, coating every grain with flavor. Let it toast for 2–3 minutes until lightly golden.

Season and Simmer
Pour in the broth and add Hot Rod Howie’s seasoning and salt to taste. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, until the liquid is absorbed and rice is tender.

Rest and Fluff
Remove from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork to release steam and create those beautiful, fluffy grains.

Garnish and Serve
Top with fresh cilantro or an extra shake of Hot Rod Howie’s if you like living on the spicy side.

Stovetop Method

• In a large saucepan or Dutch oven, combine all ingredients.
• Cook over medium heat, stirring frequently, until cheese is fully melted and dip is smooth.
• Add extra milk if the dip is thicker than your love for cheese.
• Serve immediately with tortilla chips, crackers, or fresh veggies.

Microwave Method

• Place all ingredients in a large microwave-safe bowl.
• Microwave on HIGH for 4 minutes, stir, then microwave again for another 4 minutes.
• Continue in 1–2 minute intervals, stirring until cheese is melted and dip is warm throughout.
• Adjust consistency with a splash of milk if needed, and dive in.

Slow Cooker Method

• Combine all ingredients in your slow cooker.
• Cover and cook on LOW for 1–2 hours, until cheese is fully melted.
• Stir occasionally and add milk if it’s too thick.
• Keep warm for the party and enjoy the endless praise.