The hot plate gourmet threw down some creative culinary jive this evening with Terlingua Crab Cakes. Now these crabs are not the ones you used to get?...These are the little angels came from the oriental market in the "City", not from the Rio Grande. In a fit of crazed cookery, this dish was infused with some Terlingua fare. Roasted tortilla flakes, Habanero peppers, Big Bend Honey, and a far coating of dust. (I had the windows open). The real kick in the pants was the sauce. Now, I can't really divulge the complete culinary chemistry on this one. I'm sure you will understand. Let's just say...no Junior League cook book plagiarism here. That stuff was not for the faint hearted. Peppers, some mayo, some wasabi salt, goose grease and few cactus spines. Stay tuned for another episode of the Hot Plate Gourmet....now pass the antacids.
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