Gazpacho and Dungeness Crab Salad
2 oz |
Avocado (fine dice) |
| 1.75 oz |
Elliott’s Dungeness Crab Cakes (1 cake) |
| 2 fl oz |
Gazpacho Sauce (sub recipe below) |
| 1 tbsp |
Tomato fondue (sub recipe below) |
| 1 tbsp |
Cumin Mousse (sub recipe below) |
| 1 sprig |
Cilantro |
Instructions:
- Using large squeeze bottle molds (see chef for demo)
- Place the diced avocado on the bottom of the mold
- Place the gazpacho crab salad on top of the avocado.
- Place tomato fondue on top of the Elliott’s Crab Cake and press down to hold the shape of the ingredients.
- Place the mold with the salad on to a serving plate and remove the mold slowly.
- Place the cumin mousse on top of the salad and put the gazpacho sauce into a large squeeze bottle and place the gazpacho sauce around the tower.
- Garnish with a sprig of cilantro and serve.
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Gazpacho Sauce
Yield-3 cups
| 1 ¾ lbs |
Roma Tomato |
| 4 ounces |
English Cucumber (peeled) |
| 4 ounces |
Red Bell Pepper (seeded) |
| 1 clove |
Garlic (peeled) |
| 1 tsp |
Kosher Salt |
| ½ tsp |
Black pepper |
| pinch |
Cayenne Pepper |
| ¾ cup |
Olive Oil |
Instructions:
- Combine all ingredients in a blender and mix well to incorporate.
- Place in a plastic container with lid and reserve for service.
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Tomato Fondue
Yield- ½ cups
| ½ lb |
Vine ripened tomato (concasse) |
| 2 tbsp |
Olive oil |
Instructions:
-
To prepare the concasse, bring a large pot of water to a boil.
-
Score the ends of the tomato and remove the core and then place the tomatoes into the boiling water for 2 minutes.
-
Remove the tomatoes from the boiling water and place then into an ice water bath to shock them.
-
Remove the skin from the tomatoes and then remove the seeds.
-
Dice the tomatoes into ¼ pieces.
-
In a large sauté pan heat the oil and then add the diced tomato.
-
Cook the tomatoes until just warmed and tender.
-
Place the tomato fondue into a 2-inch hotel pan to cool and reserve for service.
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Cumin Mousse
Yield-4 tbsp
| 1/3 cup |
Crème fraiche |
| 1 tsp |
Cilantro (minced) |
| ¼ tsp |
Cumin powder |
| ¼ cup |
Heavy Cream |
| 1 pinch |
Kosher Salt |
Instructions:
- Whip the heavy cream to soft peaks with the cumin powder.
- Fold the whipped heavy cream into the crème fraiche.
- Fold in the minced cilantro and reserve chilled for service.
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