Crab Cakes

Ingredients Weight Measure
Rock crabmeat 2 lbs.
Breadcrumbs (preferably 2-day-old sourdough) 1-1/2 cups
Mayonnaise, heavy duty 1 cup
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Cilantro, chopped 1 Tbsp.
Garlic, minced 1 tsp.
Sea salt 1/2 tsp.
Pasilla chile, medium, roasted, peeled, deseeded and small diced 1 ea.
Butter, whole, melted (for sauté) 1/4 cup
Cilantro sprig, for garnish 1 ea.

Refried Black Beans

Ingredients Weight Measure
Black beans, soaked overnight, drained and rinsed next day 1 lb.
Water to cover beans by 3" as needed
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
Bacon fat 1 Tbsp.
Salt to taste (approximately 1 tsp.)

Salsa Roja

Ingredients Weight Measure
Tomato juice 10 oz.
Dried ancho chile, stem removed 1 ea.
Yellow onion, peeled and rough chopped 1/2 ea.
Tomatillos, husk removed and cut in half 4 ea.
Garlic 3 cloves
Water 1/2 cup
Cilantro, chopped 1 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 4 shakes
Sea salt to taste


  1. For Crab Cake, mix all ingredients except butter in a bowl by hand until uniformly blended. Form 24 2" cakes. Melt butter in large sauté pan. Brown each side of crab cakes.
  2. For Refried Black Beans, cook beans until tender. Drain. In food processor, add warm beans, TABASCO® Garlic Pepper Sauce, bacon fat and salt. Pulse until beans break down.
  3. For Salsa Roja, put all ingredients except cilantro, TABASCO® Green Jalapeño Pepper Sauce and salt in pot and bring to a boil. Simmer 15 minutes. In blender, add mixture from pot, plus cilantro, TABASCO® Green Jalapeño Pepper Sauce and salt. Blend until smooth.
  4. For assembly, in center of each plate use 1/4 cup black bean mixture, keeping height. Place 2 crab cakes leaning on black beans. With a teaspoon, drizzle salsa around cakes on the plate. Place 1 sprig of cilantro towering above the black beans for garnish.

Yield: 12 servings