Master Platers: Trailer Baby Crackers Topped with Pimento Cheese, Crab, and Celery Leaf

By By Chef Daniel Gorman of Henley


For Pimento Dressing

1 cup mayo

1 oz bread and butter pickle liquid

1/2 tsp chopped garlic

1/2 tbsp Sriracha

1   roasted red bell pepper, diced

Salt, sugar, and black pepper to taste


For Pimento Cheese

1 pint Comté cheese, grated

1 cup Pimento Dressing, divided

1/2 cup aged Gouda, finely grated

1/2 jalapeno, diced


For Trailer Baby Crackers

8 oz butter

2  garlic cloves, crushed

2 tbsp Old Bay Seasoning

2 sleeves saltine crackers

1 tsp lemon juice



Method for Pimento Dressing:

Combine all the ingredients and season to taste. Refrigerate the dressing for one day before making the pimento cheese.

Method for Pimento Cheese:

Combine the Comté and ½ cup of the Pimento Dressing. Mix till a paste forms. Add the Gouda, jalapeno, and other ½ cup of dressing and mix till combined completely. Double check for seasoning and store in a piping bag. This spread is best if made the day before you plan to serve it. Refrigerate until ready to serve.

Method for Crackers:

Preheat the oven to 350 F. Melt the butter in a small saucepan with the garlic and Old Bay. Transfer the butter mixture to a mixing bowl with the saltine crackers and gently toss the crackers to coat them evenly. Transfer the crackers to a parchment-lined sheet tray. Sprinkle the lemon juice over the crackers. Bake the crackers for 7 minutes, turning halfway. Remove the crackers from the oven and transfer them to a cooling rack. Once cool, store in an airtight container until ready to serve.

Method for Serving:

Lightly dress desired amount of crab meat in lemon juice. Pipe the pimento cheese onto the Trailer Baby Crackers. Top with the crab meat and garnish with celery leaf. Serve immediately.


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