|  home | feedback | help          

Maine Crab Tart with Avocado, Tomato and Cucumber
Michael Schlow, Radius-Boston, MA
Adapted by StarChefs

Yield: 2 Appetizer Servings

  • 5-6 ounces fresh Maine crabmeat (picked of any shells)
  • 1 Tablespoon mayonnaise
  • 1 teaspoon lemon juice
  • 1 pinch of fresh thyme
  • 1 pinch of fresh cilantro
  • 1 teaspoon minced shallots
  • 1 ripe avocado, puréed with a few drops of lime juice
  • 1 ripe plum tomato, diced
  • ½ English cucumber, diced
  • 1 teaspoon red onion, diced
  • Micro greens for garnish
  • Olive oil
  • Sherry vinegar
  • 1 confit tomato (see recipe below)
  • Salt, pepper and sugar to taste

To make the crab: In a small mixing bowl, combine the crab, mayonnaise, lemon juice, thyme, cilantro and shallot. Season with salt, pepper and a pinch of sugar to taste. Reserve.

To make the avocado: Simply purée the avocado with some lime juice and a few drops of olive oil until smooth. Then, season to taste with salt. Reserve.

For the tomato and cucumber salad: In a small mixing bowl combine the tomato, cucumber, red onion, salt, pepper, sugar, olive oil and a drop of sherry vinegar. Reserve.

To make the confit tomato: Cut a plum tomato in half and season lightly with a pinch each of salt and sugar. In a small pot, cover the tomato with olive oil. Cook over very low heat (approximately 150ºF-there should be no bubbles appearing in the oil) until tender.

To make the vinaigrette: Finely chop the confit tomato until almost smooth. Add about 4 ounces of the olive oil that the tomato was poached in, 1-2 ounces of sherry vinegar, a pinch of chopped shallots, a pinch each of thyme, salt, pepper, and sugar. Whisk together and reserve.

To Plate: Place a 3-inch ring mold in the center of a dinner plate. Spoon some of the tomato-cucumber salad into the ring mold (about a 1/3 of the way up). Add the crab meat until the ring mold is 7/8 full. With an offset spatula or knife, spread the avocado onto the crab and scrap the top to make a clean, smooth top. Remove the ring mold and garnish the top with some of the micro greens. Spoon the vinaigrette around the outside of the tart and serve.


 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy