LOUISIANA CRAB CAKES WITH PEACHY-TABASCO® BRAND HABANERO SAUCE AND FRESH PEACH SALAD

Ingredients Weight Measure
Yellow peaches 5 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1/8 cup
Olive oil 1/2 cup
Peach juice 1 cup
White sugar 1/8 cup
TABASCO® brand Habanero Sauce 1/4 cup
Avocados, crushed 4 ea.
Ground cumin 1 Tbsp.
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Salt and pepper as needed
Frozen Louisiana-style crab cakes 12 ea.
Mixed greens 2 cups

Method

  1. Chop 1 peach into very small pieces.
  2. Mix in a bowl with TABASCO® Green Jalapeño Pepper Sauce and olive oil. Put in refrigerator.
  3. Cook remaining peaches in peach juice, sugar and TABASCO® Habanero Sauce. Puree in a blender and chill in refrigerator.
  4. Mix avocados, cumin, TABASCO® Garlic Pepper Sauce and salt in a bowl until it resembles guacamole.
  5. Fry crab cakes in 350°F oil (peanut oil if you have). Drain on paper towels.
  6. Put a spoonful of avocado mix on bottom of plate and top with 1 crabcake.
  7. Mix a small bit of the mixed greens with 1 Tbsp. chopped peach, oil and TABASCO® Jalapeño mixture.
  8. Top the crab cake with this mixture and spoon the sauce around the side.
  9. Serve with a cold beer and enjoy the heat!

Yield: 12 servings