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Recipe of the day

Simple Sauces Turn Bobby's Crabcakes Into A Gourmet Meal…

Champage Mustard Sauce

  • 4 oz. Dijon Mustard
  • 8 oz. Hellmans Mayonaise
  • 2 oz. Horseradish
  • 2 oz. Worcestershire Sauce

Combine all ingredients by hand or in blender…Serve chilled.


Roasted Red Pepper Coulis

  • 2 large red peppers

Baste outside of the peppers with olive oil.  

Roast in the oven at 450 degrees until skins become black.

Remove peppers from the oven.  Place in a brown paper bag until the  skins begin to fall off of the pepper.

Remove the skin from the pepper and discard all seeds inside the pepper.

Place in a food processor and puree.  Add one tsp. chopped garlic, and 3 basil leaves.  Puree all ingredients.

Drizzle 3 oz. blended oil (10 percent olive oil) into the food processor with peppers until the mixture becomes an emulsion.  

Add salt and pepper to taste.


Lobster Bisque Sauce  

  • 1 12 oz can good quality lobster or shrimp bisque from grocery store.
  • 2 oz. heavy cream
  • 1 oz. cooking sherry

Combine bisque with heavy cream.  Stir in the cooking sherry.   

Blend all ingredients together.  Simmer on the store until you are ready to serve.


Note:  Never put sauces on top of the entree.  Drizzle sauce on a serving plate or spoon onto plate and place the crabcake on top.  Serve and enjoy!!!