Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CRAB TIAN WITH GAZPACHO COULIS

Serves: 4

Serves: 4
Preparation time: 25 minutes
No cooking time
Total time: 25 minutes

Ingredients

  • 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.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Crab tian with gazpacho coulis

Add Comment

* Required information
1000
Out of 56, 14 or 27, which is the smallest?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer