CRAB TIAN WITH GAZPACHO
6 ounces jumbo lump crab, picked over to
remove cartilage and bones
1/2 cup avocado, diced
1/2 cup cucumber,
1/2 cup tomato concasse
1 tablespoon shallots, finely chopped
1 tablespoon chives, finely sliced
1 lemon, juiced
3 ounces stiffly beaten whipped cream
salt and pepper, to
4 tablespoons gazpacho coulis, (see recipe below )
chervil or leaves of basil, for garnish
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.
1 tomato, peeled and seeded
1 teaspoon tomato paste
1 small cucumber, peeled and seeded
bell pepper, seeded
1 clove garlic, peeled and cleaned
1 rib celery,
cleaned and trimmed
extra-virgin olive oil
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.