Crab, Avocado and Cucumber Tian with Gazpacho Coulis

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3 ounces jumbo lump crab, picked over to remove cartilage and bones

1 ounce avocado, diced

1 ounce cucumber, diced

1 ounce tomato concasse

1/4 ounce shallots, finely chopped

1/4 ounce chives, finely sliced

1/2 lemon, juiced

2 ounces mayonnaise

2 ounces stiffly beaten whipped cream

Salt and pepper, to taste

2 tablespoons Gazpacho Coulis, recipe follows

3 to 4 sprigs chervil or leaves of basil, for garnish

Gazpacho Coulis:

1 tomato, peeled and seeded

1/2 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

Salt