Recipes

.......... Spicy Black Bean Cake with Tomato, Mango and Cucumber: This entrée is delicious and visually appealing with cucumber petals arranged around the black bean cake and decorated with the colorful diced tomatoes and mangos. This recipe serves four

Cut a single long paper-thin slice of cucumber and roll up loosely, leaving space in the center. Fill the center with the Daikon sprouts and carrots. Place on top of the black bean cake.

Ralph suggests an additional touch: mix equal parts of prepared guacamole and mayonnaise. Pipe around the cucumber decoratively.

Black Bean Cake with Tomato, Mango and Cucumber

8 oz. crab claw meat

4 oz. Waverly crackers

4 oz. canned black beans, well drained

4 medium eggs, lightly beaten

1 tsp. Coleman’s Dry Mustard

1 tsp. Minors Ranchero Concentrate*

Habanero pepper, to taste

4 pinches Sea salt or to taste

4 tsp. olive oil to sauté crab cake

1 European cucumber

2 Roma tomatoes, very finely diced (Brunoise cut)

2 teaspoons diced mangoes, very finely diced (Brunoise cut)

Daikon sprouts

Carrots, in fine slivers

In food processor, pulse crackers until coarsely ground. Finely dice habanero pepper, wearing gloves and being careful not to touch face.

Combine crabmeat, eggs, mustard, black beans, sea salt, habanero, ranchero concentrate and crackers. Mix well by hand; shape into patties and sauté in a little bit of olive oil. When brown on both sides, remove and finish by baking 5 minutes or to desired dryness in a 350 degree oven.

Finely dice (brunoise) tomatoes and mangoes. Very thinly slice cucumbers on the bias to create flower petals; this is most easily done with a mandoline. Cut one long slice of cucumber, very thin. Assemble as directed above.

*Minors Ranchero Concentrate can be purchased online at www.allserv.com

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