6 ounces jumbo lump crab, picked over to remove cartilage and bones
1/2 cup avocado, diced
1/2 cup cucumber, diced
1/2 cup tomato concasse
1 tablespoon shallots, finely chopped
1 tablespoon chives, finely sliced
1 lemon, juiced
4 ounces mayonnaise
3 ounces stiffly beaten whipped cream
salt and pepper, to taste
4 tablespoons gazpacho coulis, (see recipe below )
4 sprigs chervil or leaves of basil, for garnish
Preparation
In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together.
In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper.
Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter.
There should be a cylinder of crab salad. Drizzle the gazpacho coulis around the crab salad, and garnish with chervil or basil.
Gazpacho Coulis:
1 tomato, peeled and seeded
1 teaspoon tomato paste
1 small cucumber, peeled and seeded
1 red bell pepper, seeded
1 clove garlic, peeled and cleaned
1 rib celery, cleaned and trimmed
extra-virgin olive oil
salt
In a food processor, liquefy the tomato, tomato paste and cucumber.
Use a juicer to extract juice out of red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.
main ingredients:
type of recipe:
condiment
type of dish:
main
cuisine:
Mediterranean
