Pikytoe Crab And Green Tomato Salad With Chilled Gazpacho
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cklive19, Pdate | 1 | Servings | |
INGREDIENTS
| 12 | oz | Lump crab meat |
| 1 | T | Chives, sliced |
| 1 | T | Tomatoes, peeled seeded and |
| small dice | ||
| 1/4 | c | Mayonnaise |
| 1 | T | Lemon juice |
| 2 | T | 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 | t | Minced lemon zest |
| 2 | T | Lemon oil |
| 4 | Ripe red tomatoes, blended | |
| and | ||
| strained up to 5 | ||
| 2 | T | Olive oil |
| 3 | T | Banyuls vinegar or to taste |
| ground pepper | ||
| to taste |
INSTRUCTIONS
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 "dots" 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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Nutrition (calculated from recipe ingredients)
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Calories: 3392
Calories From Fat: 821
Total Fat: 92.2g
Cholesterol: 249.3mg
Sodium: 8194.3mg
Potassium: 2411.4mg
Carbohydrates: 564.7g
Fiber: 10.1g
Sugar: 23.4g
Protein: 79.8g