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Crab Cakes:

1 lb. cleaned crabmeat
1/2 cup finely diced red pepper
1/2 cup finely diced green pepper
1/2 cup finely diced yellow pepper
1/2 cup finely diced red onion
1 Tbsp. kosher salt
2 tsp. ground black pepper

1 tsp. cayenne pepper
1 Tbsp. Worcestershire sauce
1 cup mayonnaise
1 cup bread crumbs
I large egg, slightly beaten
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley

Avocado Aioli:

2 ripe avocados juice of 1 lemon 1 1/2 tsp. fresh chopped garlic

1/2 cup olive oil
1 tsp. salt
1/2 tsp. ground white pepper


Crab Cakes:

Combine the crabmeat, peppers, onions, salt, pepper, herbs, Worcestershire sauce and cayenne in a large bowl. Toss in the bread crumbs and finish by folding in the slightly beaten egg and mayonnaise. Divide into 8 cakes and saute in a small amount of clarified butter over medium heat. Hold in a warm oven.


In the bowl of a food processor (or blender) puree the avocados. Add the lemon juice, garlic, salt and pepper. Slowly drizzle in the olive oil to emulsify.

To Serve:

Divide the aioli evenly onto four plates. Place two crabcakes atop each plate of aioli and garnish with chopped tomatoes, lemon wedges and dill sprigs.




3/4 cup peanut oil
1/4 cup sesame oil
1/4 oz. fresh ginger, grated
1/4 cup soy sauce


1/4 oz. garlic, chopped


1 oz. rice wine vinegar


1 pinch of Chinese 5 spice powder


Pickled Ginger.
2 oz. fresh ginger, peeled and thinly sliced
2 medium beets, coarsely chopped


3 cups red wine vinegar


1 cup rice wine vinegar




10 oz. fresh tuna loin


1/2 cup black peppercorns, very coarsely ground




1- 1/2 tsp. toasted sesame seeds




The Sauce:


In the bowl of a food processor (or in a mixing bowl) combine the grated ginger, soy sauce, garlic, rice wine vinegar and 5 spice powder. Slowly drizzle in the peanut oil and sesame oil to emulsify.


The Pickled Ginger.


Place all of the ingredients in a small saucepan and cook together for 2 hours over low heat. Cool the ginger in the cooking liquid. Once cooled, separate the ginger from the cooking liquid. (The cooking liquid can be reserved for later use.)


The Tuna:


Roll the tuna loin in the freshly cracked black pepper. Sear the tuna in an extremely hot, dry skillet on all sides. Slice into very thin strips.


Place 2 oz. of the sauce onto each of 4 plates and top each plate with 2.5 oz. of the tuna. Divide the pickled ginger into 4 even portions and arrange attractively on the plates. Top each serving of tataki with 1/8 tsp. of toasted sesame seeds.





21 oz. cooked salmon (cut into chunks, then pureed) 4 Tbsp. softened butter 2 cups be'chamel sauce (below) 2 Tbsp. chopped shallots 1 1/2 Tbsp. unflavored gelatin, softened in cold water 1/2 cup hot water 1/2 tsp. salt 1/2 tsp. pepper 1/2 cup heavy cream (whipped into soft peaks) 1/4 tsp. nutmeg 1/4 tsp. cayenne 4 dashes of Worcestershire sauce, 1, 10 oz. cooked lobster tail, roughly chopped into chunks


Be'chamel Sauce:


2 oz. whole butter
2 Tbsp. chopped shallots 2 oz. all purpose flour
2 cups heavy cream




Be'chamel Sauce:


Saute' the shallots with butter until they are translucent. Add the flour to make a roux, stirring constantly until nut brown in color. Whisk in the heavy cream until thick and creamy.




Blend together the salmon and the butter. Add the cooled be'chamel sauce and shallots. Mix together with a wooden spoon until smooth. Dissolve the gelatin into the hot water. Add to the salmon mixture. Gently fold in the whipped cream. Add the remaining seasonings. Pour 1/2 of the mixture into a bread pan that has been lined with plastic wrap. Arrange the lobster chunks down the center of the mixture. Pour the remaining mixture into the pan. Cover and refrigerate for at least four hours. Serve with toast points, cornichons, capers and tomatoes.


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Updated 9/20/2000