Ingredients Weight Measure
Water, divided 1 qt. + 1 cup
Lemon grass, 6" piece 1 ea.
Avocados, large, ripe 2 ea.
Lime juice
English cucumber 1/2 ea.
Sherry 1 Tbsp.
Green onions 1/2 cup
Kosher salt 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Back fin or jumbo lump crabmeat 1 lb. can

Habanero TABASCO® Syrup

Ingredients Weight Measure
TABASCO® brand Habanero Sauce 2 bottles ea.


Ingredients Weight Measure
Red onion, medium, peeled 1 ea.
Habanero TABASCO® Syrup 2 Tbsp.
All-purpose flour 1 cup
Kosher salt 1 Tbsp.
Peanut oil 2 qt.


  1. For the Soup, in a small pot bring a quart of water to a boil. Take the piece of lemon grass and hit it several times with the back of your knife, breaking it apart so it is easier to extract the flavor and add it to your pot of water; turn down to medium-low heat and simmer for about 45 minutes or until it has reduced by 1/4. Strain the broth and chill over an ice bath, into a medium-sized mixing bowl.
  2. Cut the avocados in half and remove the pits. While the avocados are still in the skin, take a small knife and cut the flesh into cubes and then remove from the skin with a tablespoon into the blender, along with the lime juice, and process until smooth.
  3. Peel the cucumber and cut in half lengthwise and remove the seeds. Cut it into about 12 pieces and place into the blender with the sherry and most of the green onions, reserving a few for garnish. Blend along with the avocado again until smooth.
  4. Add the mixture to the lemon grass broth along with the salt and TABASCO® Green Jalapeño Pepper Sauce and mix just to incorporate. Refrigerate for 3 hrs. so the flavors can marry, and re-whisk before service.
  5. For the Habanero TABASCO® Syrup, in a small pot over medium heat, reduce 2 bottles of TABASCO® Habanero Sauce down to 1/4 cup.
  6. For the TABASCO® Onions, with a sharp knife or Japanese mandoline, slice the onion paper thin.
  7. Toss the onions in the reduction and allow to sit at room temperature for a few hours.
  8. Combine the flour and salt. Dredge the onions in the mixture and shake off the excess through a flour sifter.
  9. Heat the oil to 350°F. Fry the onions for 3 minutes or until golden brown.
  10. To assemble, using a 5-oz. ladle, divide soup between 12 chilled martini glasses.
  11. Place the remaining Habanero Syrup into a squeeze bottle. Place 6 evenly spaced dots of syrup 1/4" from the rim of the glass. Pull a toothpick through to make a heart shape.
  12. Top each serving with 1 oz. of crabmeat and 1/4 cup of TABASCO® Onions.

Yield: 2 qts. or 12 5-oz. servings

Equipment list: Blender, 1 sm. pot, 2 medium-sized pots, 2 medium-sized mixing bowls, 1 whisk, 5-oz. ladle, 1 strainer, measuring spoons and cups, Japanese mandoline, candy thermometer, squeeze bottle, toothpick, 12 martini glasses, 12 4-in. dollies, 12 6-in. plates.