This month I was introduced to a food brand I've never heard of before. Herdez. I received four of their products -two each of the tomatillo verde, and two red guajillo chile sauce- to sample.
I love food w/ flair, and Mexican food as well as seafood are no exception for this foodie!
The only product I've used so far has been the red guajillo chile sauce, and let me tell you this sauce boasts a heat that will sneak up on you!
I was given a task to create a recipe, and I chose to incorporate my love of seafood and Herdez. Presenting Pan-seared crab cake salad w/ a guajillo ranch dressing.
1/2 egg, beaten
1 Tbsp mayonnaise
1 Tbsp Herdez red guajillo chile sauce
1/4 tsp ground cumin
1/4 tsp dry ground mustard
1/2 tsp Worcestershire sauce
8 oz lump crab meat (not imitation)
3 Tbsp plain Panko bread crumbs
2 Tbsp grape seed oil
4 Tbsp butter
Mix the first six ingredients together, add the crab, and bread crumbs. Mix well. Shape into four crab cakes. I find it easier and cleaner to use disposable food safe gloves, and mix the mixture w/ my hands. Refrigerate for 2 hours.
Line a baking sheet with paper towels. In a skillet over medium high heat, melt the butter with the grape seed oil. Fry the crab cakes, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.
Mixed spring greens
1/4 cup chopped, roasted pecans
4 oz mandarin oranges, drained and patted dry
Goat cheese, cut into medallions - if desired (I lightly coated mine w/ a mixture of dried herbs)
3 Tbsp freshly prepared ranch dressing
2 Tbsp Herdez red guajillo chile sauce
Mix together and keep refrigerated until ready to use.
Place salad greens on individual plates, top with carrots, pecans, and oranges. Drizzle w/ the guajillo ranch dressing. Place one cooked crab cake on top of each salad, and place a goat cheese medallion on the side.