Ingredients Weight Measure
All-purpose flour 1 cup
Salt 1/2 tsp.
Shortening 1/3 cup + 1 Tbsp.
Ice water 2-1/2 Tbsp.


Ingredients Weight Measure
Cream cheese 1 lb.
Light brown sugar 1 oz.
Seafood seasoning 1 Tbsp.
Eggs, large 3 ea.
TABASCO® brand Habanero Sauce 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Key lime juice 1-1/2 oz.
Kosher salt 1/4 tsp.
Sour cream 1 lb.
Blue crabmeat 1/2 lb.
Red bell pepper, fine dice 1 ea.
Green bell pepper, fine dice 1 ea.


Ingredients Weight Measure
Red onion, medium 1/2 ea.
Red pepper, flesh from 1 ea.
Sun-dried cherries 3 oz.
Red wine vinegar 8 oz.
Dijon mustard 1 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Eggs, pasteurized 1-1/2 oz.
Pomegranate molasses 1-1/2 oz.
Key lime juice 1 oz.
Olive oil-vegetable blend 2-1/2 cups
Salt and pepper to taste
Assorted greens as needed


Ingredients Weight Measure
Edible tropical flowers as needed
Scallion, fresh as needed


  1. For the Crust, mix flour, salt and shortening until it resembles coarse cornmeal. Sprinkle water 1 Tbsp. at a time, and mix, wetting only the dry portions, until you have a workable pie dough. Do not overmix. Shape into a ball and roll out to fit the bottom of springpan.
  2. For the Cheesecake, preheat convection oven to 350°F (375°F if conventional).
  3. Place cream cheese in a stand mixer with sugar and seafood seasoning, and mix at medium. When combined, slowly add eggs one at a time until smooth. Add TABASCO® Habanero Sauce, TABASCO® Green Jalapeño Pepper Sauce, key lime juice, salt and sour cream until thoroughly combined.
  4. Fold in crabmeat and peppers by hand. Pour onto pie crust at the bottom of springform pan.
  5. Bake until almost set. There should be a small amount of wetness when you check with a skewer. This dish should have a nice, brown top crust and a moist and creamy center.
  6. For the Vinaigrette, roast the onion and red pepper in a dry, hot sauté pan until the flesh starts to change color, approximately 2 minutes at high heat.
  7. Remove from the heat and add the cherries and red wine vinegar at once. Be sure not to breathe in the vapors from the evaporating vinegar.
  8. When the mixture has cooled, place in a food processor with the Dijon mustard, TABASCO® Original Red Sauce, pasteurized eggs, pomegranate molasses, and key lime juice. Process until smooth.
  9. Slowly drizzle the oil into the base until incorporated. Add salt and pepper to taste.
  10. For each serving, arrange and toss assorted greens lightly with vinaigrette. Lay off-center to leave room for the cake. Place cheesecake on the center of the plate. Spoon 2 tsp. of vinaigrette on the plate, on either side of the cheesecake. Garnish with edible tropical flowers and fresh scallion.

Yield: 12 servings