CURRIED LUMP CRAB AND MAINE LOBSTER CAKE AND FRISÉE MANGO SALAD, TABASCO® VINAIGRETTE

Curried Lump Crab and Maine Lobster Cakes

Ingredients Weight Measure
Maine lobster, meat, diced 2 lbs.
Crab, jumbo, lump, meat 2 lbs.
Egg 1 ea.
Mustard flour 1 Tbsp.
Cajun seasoning 4 Tbsp.
TABASCO® brand Original Red Sauce 2 tsp.
Curry powder 2 Tbsp.
Dijon mustard 1/4 cup
Mayonnaise 3/4 cup
Breadcrumbs, toasted 1-1/2 cups
Salt 1 tsp.
Pepper 1 tsp.

TABASCO® Vinaigrette

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 1/4 cup
Seasoned rice wine vinegar 1/4 cup
Alfalfa honey 1/4 cup
Cajun seasoning 1 tsp.
Salad oil 3/4 cup
Salt and pepper 1 tsp. ea.

Method

  1. To make Curried Lump Crab and Maine Lobster Cakes, in a large stainless steel bowl, fold together all ingredients except for the breadcrumbs and salt and pepper.
  2. Be careful not to break up the crabmeat; it should remain in large chunks.
  3. Fold in the toasted breadcrumbs, again, being careful not to break the crabmeat.
  4. Season with salt and pepper.
  5. In a medium sized ring mold, place 1/2 a cup of the cake mixture and press to form a tight ring- shaped cake.
  6. Repeat the process with the remaining mix.
  7. To make TABASCO® Vinaigrette, reduce the Original TABASCO® Pepper Sauce over high heat by half and cool.
  8. In a medium-sized mixing bowl, combine reduced TABASCO® Sauce, seasoned rice wine vinegar, alfalfa honey and Cajun seasoning.
  9. With a wire whisk slowly mix in the salad oil until the vinaigrette is emulsified.
  10. Season with salt and pepper, and reserve.
  11. After 15 minutes, adjust the seasoning again if needed and reserve in a squeeze bottle for service.

Yield: 20 Crab and Lobster Cakes