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Crab tian with gazpacho coulis - A recipe by wefacecook.com


0 minutes


  • 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


  • 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

    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.
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Crab tian with gazpacho coulis