Ingredients Weight Measure
Green cabbage, julienned 1 ea.
White onion, finely julienned 1 cup
Parsnip, julienned 1 cup
Limes, juice of 2 ea.
Buttermilk 1/2 cup
Sour cream 1/2 cup
Game rub 1 tsp.
Kosher salt to taste

Grilled Pineapple Salsa

Ingredients Weight Measure
Pineapple, medium, ripe 1 ea.
Olive oil, divided 1 cup
Kosher salt to taste
Cracked black pepper to taste
Red onion, minced 1 cup
Red capsicum, seeded, deveined, minced 1 cup
Cilantro, minced 1/2 cup
Chipotle chile, hydrated and minced 1 ea.


Ingredients Weight Measure
Peanut oil 1 qt.
Sawagani, live (Japanese shore crab) 20 ea.
Kosher salt as needed
TABASCO® brand Original Red Sauce as needed
Demitasse spoons 20 ea.


  1. For the Coleslaw, combine all ingredients and mix well. Reserve in refrigerator until dish is ready to serve.
  2. For the Grilled Pineapple Salsa, core pineapple and remove skin. Cut pineapple into large slabs and rub with olive oil. Season pineapple with salt and pepper. On a hot grill, sear pineapple on both sides, until the sugars start to caramelize. Remove pineapple from heat and place in refrigerator to cool completely.
  3. Once cooled, mince pineapple and place in mixing bowl. Add red onions, capsicum, cilantro and chipotle and mix well. Add 1 tsp. olive oil and season with salt to taste. Reserve in refrigerator until ready to serve.
  4. For the Sawagani, in a 2-qt. saucepan, heat peanut oil to 350┬░F. Drop crabs carefully into oil for 8 seconds. Remove immediately and allow to dry on a paper towel. Season lightly with salt.
  5. To serve, place a small amount of Coleslaw (one bite for each person) in the middle of a dinner plate. Put a small amount of Grilled Pineapple Salsa on each demitasse spoon (or other small spoon). Place salsa-filled spoons around the pile of coleslaw, handle facing out. Top each spoon with a crab and a bit of TABASCO® Sauce.
  6. This dish should be eaten as one bite from the spoon. The coleslaw is used to clean the palate.

Yield: 20 servings