Pikytoe Crab And Green Tomato Salad With Chilled Gazpacho Sauce

Recipe Ingredients

		== CRAB SALAD ===
12 oz	340g	Lump crab meat
1 tablespoon	15ml	Chives - sliced
1 tablespoon	15ml	Peeled seeded small-diced tomatoes
1/4 cup	59ml	Mayonnaise
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Vinaigrette - see * Note
		Fine sea salt - to taste
		Freshly-ground white pepper - to taste
		Green Tomato Salad
3		Green tomatoes - (to 4) - peeled, seeded,
		And minced
1/2 teaspoon	2.5ml	Minced lemon zest
2 tablespoons	30ml	Lemon oil
		Fine sea salt - to taste
		Freshly-ground white pepper - to taste
		Chilled Gazpacho Sauce
4		Ripe red tomatoes - (to 5) - blended, strained
2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Banyuls vinegar - or to taste
		Fine sea salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Vinaigrette" recipe which is included in this collection.

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9358) - from the TV FOOD - NETWORK

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