CRAB TOWERS WITH AVOCADO AND GAZPACHO SA
Source of Recipe
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Recipe Introduction
You can prepare the crabmeat salad and gazpacho salsa several hours ahead of serving, but the avocado salsa should be prepared just before assembly.
List of Ingredients
Serves 6
crabmeat salad
3 tablespoons extra-virgin olive oil
1 tablespoon champagne vinegar
1 teaspoon minced or grated lemon zest
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons mayonnaise
12 ounces lump or backfin Atlantic blue crabmeat, carefully picked over for shell fragments
gazpacho salsa
1 small yellow bell pepper, cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
1/2 small cucumber, peeled if desired, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
1 medium plum tomato, cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
1 small celery rib, cut into 1/8-inch pieces
(about 1/2 cup)
1/2 small red onion, minced (about1/4 cup)
1/2 small jalape�o chile, stemmed, seeded, and minced
1 tablespoon minced fresh cilantro leaves
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
avocado salsa
3 ripe avocados, cut into 1/4-inch dice
1/4 teaspoon ground coriander
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons juice from 1 lime
1 cup fris�e
2 oranges, peeled using a paring knife and
segmented, optional
1. FOR THE CRABMEAT SALAD: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt, and pepper together in a small bowl. Measure 3 tablespoons of the vinaigrette into a medium bowl and mix with the mayonnaise. Add the crabmeat to the mayonnaise mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set the remaining vinaigrette aside.
2. FOR THE GAZPACHO SALSA: Toss the yellow bell pepper, cucumber, tomato, celery, red onion, jalape�o, cilantro, salt, pepper, olive oil, and sherry vinegar in a medium bowl and set aside.
3. FOR THE AVOCADO SALSA: Toss the avocado, coriander, salt, pepper, and lime juice in a medium bowl and set aside.
4. TO ASSEMBLE: Place a 3-inch-wide round biscuit cutter in the center of an individual plate. Press 1/3 cup of the Avocado Salsa into the bottom of the cutter using the back of a soup spoon. Lift the cutter off the plate slightly to reveal some but not all of the avocado. Holding the cutter aloft, press 1/3 cup of the Crabmeat Salad evenly into the cutter on top of the avocado. Lift the cutter farther to reveal some but not all of the crab salad. Holding the cutter aloft, use a slotted spoon to press1/3 cup of the Gazpacho Salsa evenly into the cutter on top of the crab. Gently lift the cutter up and away from the plate to reveal the crab tower. Repeat the procedure five more times with the remaining ingredients.
5. Dress the fris�e with the remaining champagne vinaigrette. Place a few sprigs of the dressed fris�e on top of each crab tower and arrange the orange segments, if using, around the towers. Serve immediately.
Recipe
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