Crab Avocado and Cucumber Tian with Gazpacho Coulis
Ingredients
- 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
- 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
Instructions
Crab, Avocado and Cucumber Tian with Gazpacho Coulis serves 1 original recipe by Food Network.
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