Jalapeño & Yellow Tomato Crab Salad with Pumpkin Seed Dressing
Created by Chef Hugo Ortega
Green Jalapeño Sauce
Servings:
Makes 4-6 servings.
Ingredients
Yellow Tomato Sauce
1 1/2 teaspoons TABASCO® brand Green Jalapeño Pepper Sauce 3 yellow tomatoes
2 yellow peppers, diced
1/4 cup diced yellow onion
1 garlic clove, chopped
1/2 teaspoon salt
2 tablespoons Champagne vinegar
2 tablespoons extra virgin olive oil
1/2 cup diced English cucumber
2 ears of yellow corn, cooked and kernels removed
Tomatillo Relish
1 cup finely diced tomatillo, skin removed
1 1/2 tablespoons finely diced onion
1/4 cup finely diced radish
1 tablespoon minced parsley
1/2 teaspoon finely chopped jalapeño pepper
Pinch of salt
Toasted Pumpkin Seed Dressing with Crab
1 cup pumpkin seeds, toasted
1/4 bunch cilantro sprigs, chopped
1 1/2 tablespoons apple cider vinegar
1 tablespoon lime juice
1/4 cup of olive oil
1/4 cup very finely diced carrots
1 pound jumbo lump crab meat, preferably blue crab, cleaned of shells
Garnish
1 jalapeño, thinly sliced
1 avocado, large dice
1 large radish, thinly sliced
Cilantro leaves
Purslane leaves, optional
Preparation
Prepare the Yellow Tomato Sauce: In a blender, add all ingredients except corn; pulse until almost smooth. Stir in corn and set aside.
Prepare the Tomatillo Relish: In a bowl, mix all ingredients.
Prepare the Toasted Pumpkin Seed Dressing with Crab: In a blender, add all ingredients except carrots and crab; mix to a chunky consistency. Stir in carrots. Transfer mixture to a bowl and toss with crab meat.
Spread Yellow Tomato Sauce on the bottom of each plate. Top with Tomatillo Relish and Toasted Pumpkin Seed Dressing with Crab.
Garnish with jalapeño, avocado, radish, cilantro and purslane (optional).
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You will need:
Green Jalapeño Sauce
Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.
