Name: Pikytoe Crab And Green Tomato Salad with Chilled Gazpacho Sa
Ingredients: 12 oz Lump crab meat; 1 tb Chives; sliced; 1 tb Tomatoes; peeled, seeded and; ; small dice; 1/4 c Mayonnaise; 1 tb Lemon juice; 2 tb Basic vinaigrette; (see recipe); Fine sea salt and freshly ground white; ; pepper to taste; 3 Green tomatoes; peeled, seeded and; ; minced, up to 4; 1/2 ts Minced lemon zest; 2 tb Lemon oil; Fine sea salt and freshly ground white; ; pepper to taste; 4 Ripe red tomatoes; blended and; ; strained, up to 5; 2 tb Olive oil; 3 tb Banyuls vinegar or to taste; Fine sea salt and freshly ground pepper; ; to taste

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Cklive19, Pdate	1	servings

INGREDIENTS

12	oz	Lump crab meat
1	tb	Chives; sliced
1	tb	Tomatoes; peeled, seeded and
		; small dice
1/4	c	Mayonnaise
1	tb	Lemon juice
2	tb	Basic vinaigrette; (see recipe)
		Fine sea salt and freshly ground white
		; pepper to taste
3		Green tomatoes; peeled, seeded and
		; minced, up to 4
1/2	ts	Minced lemon zest
2	tb	Lemon oil
		Fine sea salt and freshly ground white
		; pepper to taste
4		Ripe red tomatoes; blended and
		; strained, up to 5
2	tb	Olive oil
3	tb	Banyuls vinegar or to taste
		Fine sea salt and freshly ground pepper
		; to taste

INSTRUCTIONS

CRAB SALAD
GREEN TOMATO SALAD
CHILLED GAZPACHO SAUCE
To make the crab salad, pick through the crabmeat and remove any cartilage
or shells. Combine all remaining ingredients in a large bowl and mix to
combine. Season with fine sea salt and freshly ground white pepper.
For the green tomato relish combine all ingredients in a bowl and mix to
combine. Season with fine sea salt and freshly ground white pepper.
For the gazpacho sauce, combine all ingredients. If the tomatoes are very
sweet adjust the flavor by adding more Banyuls vinegar. Season with fine
sea salt and freshly ground pepper.
To serve the crab salad, set out 4 chilled plates and place a 2-inch ring
mold or round cookie cutter in the center of each plate. Fill the ring mold
with the crab salad and top with a thin layer of the green tomato relish.
Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish
the dish, place &quot;dots&quot; of the green tomato relish in the gazpacho
sauce around the crab salad and top the crab salad with a basil top.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 770 Calories (kcal); 75g Total Fat; (82% calories from fat);
7g Protein; 29g Carbohydrate; 19mg Cholesterol; 384mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 9
1/2    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9358
Converted by MM_Buster v2.0n.

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