TROPICAL TABASCO® CRAB CAKE SALADS

Caribbean Crab Cakes

Ingredients Weight Measure
Crabmeat, jumbo, shredded 1 lb.
TABASCO® brand Garlic Pepper Sauce 2 oz.
Pineapple juice 3 oz.
Yellow squash, shredded 1 ea.
Zucchini, shredded 1 ea.
Red bell pepper, small dice 1 ea.
Dark beer 1 oz.
Allspice, ground 1 Tbsp.
Mayonnaise 1/4 cup
Mustard 1 Tbsp.
Mango, medium dice 1/2 ea.
Breadcrumbs 2 cups

Whole-Grain Mustard Dressing and Salad

Ingredients Weight Measure
Whole grain mustard 1/4 cup
Cayenne pepper 1 tsp.
Lemon juice 2 oz.
Sour cream 2 Tbsp.
Honey 1 Tbsp.
Heavy cream 1/2 cup
Salt 1 pinch
Pepper 1 pinch
Hearts of palm, pre-packaged, cut in half lengthwise, slice 1/4" thick 4 ea.
Cucumbers, seeded, cut in half lengthwise, slice 1/4" thick 1 ea.

TABASCO® Spinach

Ingredients Weight Measure
Baby spinach 1 lb.
Salad oil 2 oz.
TABASCO® brand Original Red Sauce 3 oz.
Salt 1 pinch
Pepper 1 pinch

Sweetened Papaya Sauce and Garnish

Ingredients Weight Measure
Water 2 oz.
Sugar 2 Tbsp.
Papayas
Papaya, juice of, for garnish 2 ea.
Papaya, julienne, for garnish 1 ea.
Mango, julienne, for garnish 1 ea.

Method

  1. For the Caribbean Crab Cakes, place all ingredients in a large bowl. Mix together thoroughly. With a 1-1/2" cutter, make circular crab cakes and refrigerate until needed.
  2. For the Whole-Grain Mustard Dressing and Salad, combine the first 8 ingredients. Whisk together until smooth and free of lumps. Toss together with the hearts of palm and cucumbers; refrigerate until needed.
  3. For the TABASCO® Sauce, in a small saucepan, add the sugar and water. Stir together over heat until sugar has dissolved. Bring to a boil; remove from heat. Remove the skin and seeds from the papayas and puree in a blender; strain through a chinois or a coffee filter. Stir in the simple syrup until combined, and keep at room temperature until needed.
  4. For TABASCO® Spinach, toss the baby spinach, oil, TABASCO® Original Red Sauce, salt and pepper.
  5. For each serving, in a sauté pan, sear 3 crab cakes until golden brown on both sides. In a 4" ring mold, layer the spinach on the bottom, then spoon in the hearts of palm and cucumber salad and place the 3 crab cakes on top. Remove the ring mold. Drizzle the papaya juice on the salad and around the outside. Garnish with the julienne of mango and papaya.

Yield: 12 servings