Hash Shortcake

Ingredients Weight Measure
Red potatoes 3 lbs.
Butter 6 Tbsp.
Olive oil 3 Tbsp.
Garlic, fresh, finely chopped 3 tsp.
Onion, small dice 1-1/2 lbs.
Red bell pepper, medium diced 2-1/4 cups
Yellow bell pepper, medium diced 2-1/4 cups
Salt 1-1/2 tsp.
Black pepper, ground 3/4 tsp.
Crabmeat, jumbo lump 1-3/4 lbs.
Cilantro, fresh, chopped 6 Tbsp.
Parsley, fresh, chopped 6 Tbsp.
Chives, fresh, thinly sliced 3 Tbsp.
Thyme, fresh, chopped 1-1/2 tsp.
Lemon, juice of, fresh 3 Tbsp.
Lemon, zest, finely grated 3 tsp.
TABASCO® brand Chipotle Pepper Sauce 1-3/4 tsp.
Cornmeal biscuits(recipe to follow) 12 ea.
Chipotle Sour Cream (recipe to follow) 3/4 cup
Roasted Red Pepper Vinaigrette (recipe to follow) 2-1/4 cups
Cilantro, sprigs, fresh, for garnish 24 ea.

Cornmeal Biscuits

Ingredients Weight Measure
All-purpose flour 3 cups
Yellow cornmeal 1-1/2 cups
Baking powder 1-1/2 tsp.
Baking soda 1-1/2 tsp.
Salt 3/4 tsp.
Butter, cold, cut in pieces 4-1/2 Tbsp.
Sour cream 1-1/2 cups
Water, cold 1-1/4 cups

Chipotle Sour Cream

Ingredients Weight Measure
Sour cream 2 cups
TABASCO® brand Chipotle Pepper Sauce 4 tsp.
Salt 1 tsp.
Lime, juice of, fresh 2 Tbsp.
Lime, zest, finely grated 1/2 tsp.

Roasted Red Pepper Vinaigrette

Ingredients Weight Measure
Red peppers, roasted, peeled, seeded, medium dice 1 cup
Garlic, fresh, fine dice 2 tsp.
Onion, small dice 1/4 cup
Roma tomatoes, seeded, medium dice 1/4 cup
Balsamic vinegar 1/4 cup
Lime, juice of, fresh 1/4 cup
Salt 2 tsp.
Cumin, ground 1/2 tsp.
Black pepper, ground 1/2 tsp.
TABASCO® brand Chipotle Pepper Sauce 1 tsp.
Olive oil 1 cup


  1. For the Cornmeal Biscuits, sift the dry ingredients together in a large mixing bowl.
  2. Blend in the butter using your hands until the mixture resembles coarse breadcrumbs.
  3. Using a large fork, mix the sour cream and water together, add to the flour mixture and lightly mix until just combined. If the mixture is dry, add 1-2 Tbsp. cold water.
  4. On a baking sheet tray lined with parchment paper, drop 15 evenly spaced mounds of the mixture. Bake in a 400°F convection oven for 10-12 minutes or until golden brown and baked through.
  5. For the Chipotle Sour Cream, place all the ingredients into a mixing bowl and combine well using a wire whip. Reserve.
  6. For the Roasted Red Pepper Vinaigrette, place all the ingredients except the olive oil in a food processor and puree. Slowly add the olive oil in a slow stream until the dressing is fully emulsified. Reserve.
  7. For the Crab Hash, place the potatoes in a large pot with salted water. Simmer over medium heat for approximately 10 minutes or until tender. Drain well.
  8. Heat the butter and olive oil in a large nonstick skillet, add the garlic and onions and sauté over medium heat until light brown, approximately 5-6 minutes. Add the potatoes, bell peppers, salt and black pepper.
  9. Adjust the heat to medium-high and cook the mixture for 10-12 minutes, turning occasionally until the hash has started to brown and form a very light crust.
  10. Add the crabmeat, herbs, lemon juice, zest and TABASCO® Chipotle Pepper Sauce. Cook for an additional 4-5 minutes until the crab is fully heated. Gently mix, being careful not to break up the crabmeat.
  11. In the center of 12 decorative serving platters, place a warm cornmeal biscuit which has been horizontally sliced in half. Over the bottom of each biscuit, evenly distribute the crab hash, forming a dome.
  12. Arrange a decorative dollop of the Chipotle Sour Cream on top of the hash, approximately 1 Tbsp. per plate. Decoratively place the top half of each biscuit next to the Hash Shortcake.
  13. Place the Roasted Red Pepper Vinaigrette in a plastic squirt bottle and attractively garnish the perimeter of each plate. Finish with 2 sprigs of fresh cilantro and serve immediately.

Yield: 12 servings