Crab Salad

Ingredients Weight Measure
Garlic, minced 2 tsp.
Red onions, small dice 1/4 cup
Celery, small dice 1/4 cup
Pineapple, small dice 1/2 cup
Mango, small dice 1/2 cup
Blood oranges, segmented 2 ea.
Red bell pepper, small dice 3 Tbsp.
Yellow bell pepper, small dice 3 Tbsp.
Sour cream 4 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
Almonds, sliced, toasted 3 Tbsp.
Lump crab, jumbo, picked for shells 1 lb.
Greens, spring mix 12 oz.
Avocados, peeled, halved and seeded 6 ea.
Plantains, fried, for garnish as needed

Roasted Garlic

Ingredients Weight Measure
Garlic, fresh, peeled 8 cloves
Vegetable oil 1/2 cup

TABASCO® Garlic Vinaigrette

Ingredients Weight Measure
TABASCO® brand Garlic Pepper Sauce 4 Tbsp.
Shallots, rough chopped 3 Tbsp.
Blood orange juice 6 Tbsp.
Rice wine vinegar, seasoned 1/2 cup
Olive oil 1/2 cup


  1. For the Crab Salad, place first 11 ingredients in a bowl and mix well. Gently fold in jumbo crab, being careful not to break up the lumps.
  2. For the Roasted Garlic, place peeled garlic cloves in sauté pan and cover with vegetable oil. Cook on medium-low heat and simmer for approximately 10 minutes, or until tender and brown. Strain cloves from oil and cool both to room temperature.
  3. For the TABASCO® Garlic Vinaigrette, pour TABASCO® Garlic Pepper Sauce into blender. Add roasted garlic cloves, shallots, blood orange juice and rice wine vinegar and blend for a few seconds.
  4. Slowly add 4 Tbsp. of the roasted garlic oil into blender and blend until emulsified. Refrigerate until needed.
  5. To plate, toss mixed greens in bowl with 6 oz. vinaigrette. Place 1 oz. greens in center of each plate. Divide crab salad into 12 portions and stuff each avocado half with crab salad. Then place avocado on top of mixed greens. Garnish by drizzling vinaigrette around plate and with fried plantains.

Yield: 12 servings