Ingredients Weight Measure
Tomatillos, husks removed and left whole 6 lbs.
Spanish onions, rough chopped 12 oz.
Garlic cloves 10 ea.
Olive oil 1/4 cup
Chicken stock 2 qts.
TABASCO® brand Garlic Pepper Sauce 4 Tbsp.
TABASCO® brand Original Red Sauce, divided 2 tsp.
Cumin, ground 3-1/2 Tbsp.
Sugar 2/3 cup
Salt, divided 7 tsp.
Red bell pepper 1 ea.
Yellow bell pepper 1 ea.
Lump crabmeat 1-1/2 lbs.
Cilantro, fresh, chopped 1/4 cup (packed)
Lime juice, fresh 3 ea.
White pepper 1/2 tsp.
Sour cream 1/2 cup
Cold water 3 Tbsp.


  1. Toss whole tomatillos, onions, garlic and olive oil in mixing bowl. Transfer to roasting pan and place in 400°F oven for 20 minutes.
  2. Remove from oven and add to chicken stock. Simmer for 15 minutes.
  3. Remove soup from heat and using a regular or handheld blender, puree the soup. Pass through chinois or fine sieve to remove seeds and any unblended pieces.
  4. Season with TABASCO® Garlic Pepper Sauce, 1 tsp. TABASCO® Original Red Sauce, cumin, sugar and 2 Tbsp. salt. Hold soup hot for service.
  5. Roast red and yellow peppers over burner or under broiler, place in plastic bag and let rest for 30 minutes. Peel roasted peppers, remove seeds and membrane and cut into medium dice.
  6. Combine crabmeat, diced peppers, cilantro, lime juice, white pepper and remaining 1 tsp. salt. Toss to incorporate all ingredients and chill for at least 1 hour before use.
  7. In mixing bowl, combine sour cream, water and remaining 1 tsp. TABASCO® Original Red Sauce. Pour into squeeze bottle suitable for "sauce painting."
  8. For each serving, place 2 oz. crab mixture in center of soup plate and ladle 10 oz. soup around mixture. Paint "squiggles" of sour cream mix onto surface of soup.

Yield: 12 servings