Ingredients Weight Measure
Jumbo lump or lump blue crab, picked over, steamed and cooled 1 cup
TABASCO® brand Chipotle Pepper Sauce, divided 1 cup
Cream cheese, softened at room temperature 16 oz.
Limeade concentrate, thawed 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce, divided 1/2 cup
Passion fruit pulp 2 Tbsp.
Boboli® Style Pizza Crust, 16", par-baked 1 ea.
Kiwi fruit, peeled and diced 1 ea.
Acerola (Barbados) cherries, pitted 1/4 cup
Pineapple tidbits 1/4 cup
Mango, fresh, peeled and diced 1/2 cup
Kumquats, sliced 1/4 cup
Cashews, roasted 1/2 cup
Coconut, fresh, cut into 1"x2" pieces and shaved with potato peeler 1/2 cup
Edible flower, for garnish as needed


  1. Place cooled crabmeat in shallow bowl and pour in 1/2 cup TABASCO® Chipotle Pepper Sauce. Toss to coat the crabmeat. Chill, covered in refrigeration, for a minimum of 2 hours.
  2. Place softened cream cheese in a 2 qt. mixing bowl, add limeade concentrate, 1/4 cup TABASCO® Green Jalapeño Pepper Sauce, and passion fruit pulp and blend thoroughly. Next, spread evenly over the pizza crust and set aside for assembly.
  3. Spread next 6 ingredients evenly over the surface of the pizza.
  4. Prepare the shaved coconut strips and toss to coat in 1/4 cup TABASCO® Green Jalapeño Pepper Sauce. Evenly spread the coconut shavings on a sheet pan and roast in a 400°F oven for 8-10 minutes, or until coconut is dry roasted and slightly browning at the edges.
  5. While coconut is roasting, remove crab from refrigeration, and spread evenly over the surface of the pizza.
  6. Remove coconut shavings from oven and cool for 5 minutes. Top the pizza with the TABASCO® Green Jalapeño Pepper Sauce–treated coconut shavings, spreading evenly over the pizza surface. Finish pizza by drizzling 1/2 cup TABASCO® Chipotle Pepper Sauce over the pizza surface.
  7. To serve, cut pizza into 12 servings, and garnish with a brightly colored edible flower.

Yield: 12 servings