Peeky-Toe Crab and Green Tomato Salad with Chilled Gazpacho Sauce

Total Time:
30 min
Prep:
30 min

Yield:
4 servings

Ingredients
  • Crab Salad:
  • 12 ounces lump crab meat
  • 1 tablespoon chives, sliced
  • 1 tablespoon tomatoes, peeled, seeded and small dice
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 tablespoons basic vinaigrette (see recipe)
  • Fine sea salt and freshly ground white pepper to taste
  • Green Tomato Salad:
  • 3 to 4 green tomatoes, peeled, seeded and minced
  • 1/2 teaspoon minced lemon zest
  • 2 tablespoons lemon oil
  • Fine sea salt and freshly ground white pepper to taste
  • Chilled Gazpacho Sauce:
  • 4 to 5 ripe red tomatoes, blended and strained
  • 2 tablespoons olive oil
  • 3 tablespoons Banyuls vinegar or to taste
  • Fine sea salt and freshly ground pepper to taste
Directions
  • 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 cr


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