Recipe courtesy of Hotel Casa del Mar
Show: The Best Of
Save Recipe Print
Total:
30 min
Prep:
30 min
Yield:
1 serving

Ingredients

Gazpacho Coulis:

Directions

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:

In a food processor, liquefy the tomato, tomato paste and cucumber. Juice the red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Soy-Glazed Salmon With Cucumber-Avocado Salad

Recipe courtesy of Food Network Kitchen

Avocado Toasts

Recipe courtesy of Food Network Kitchen

Crab Cakes

Recipe courtesy of Ina Garten

Asian Cucumber Salad

Recipe courtesy of Food Network Kitchen

Cucumber Finger Sandwiches

Recipe courtesy of Ree Drummond

Avocado Deviled Eggs

Recipe courtesy of Katie Lee

Mashed Avocado Toasts

Recipe courtesy of Colombe Jacobsen

Avocado Toast

Recipe courtesy of Marcela Valladolid

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories