Recipe courtesy of Le Bernardin
Show: Cooking Live
Save Recipe Print
Total:
30 min
Prep:
30 min
Yield:
4 servings

Ingredients

Crab Salad:
Green Tomato Salad:
Chilled Gazpacho Sauce:

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 crab salad with a basil top.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Guy Fieri

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Crab Quiche

Recipe courtesy of Susan Mason

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Traditional Mexican Christmas Salad

Recipe courtesy of Marcela Valladolid

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Pear Salad with Gorgonzola Dressing

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword