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October 2003 NEW ORLEANS
Crab with Cauliflower Remoulade
and Tomato Sorbet

Chef Frank Brunacci
Adapted by StarChefs

Yield: 4 servings


  • 4 ounces lump crab
  • 1 teaspoon chives, chopped
  • 1 teaspoon tarragon, chopped
  • 1 teaspoon chervil, chopped
  • 1 teaspoon lemon oil
  • ½ teaspoon lemon confit, chopped
  • Salt and pepper

  • Cauliflower Remoulade
  • 1 head cauliflower
  • Milk to cover
  • 10 ounces heavy cream
  • 1 Tablespoon horseradish
  • Salt and pepper, to taste
  • 1 Tablespoon seeded mustard

  • Tomato Water
  • 10 tomato wedges
  • 10 basil leaves
  • 4 ounces horseradish

  • Tomato Sorbet
  • 1 quart tomato juice
  • 1 Tablespoon celery salt
  • 4 ounces glucose
  • 1 Tablespoon sherry vinegar
  • 4 ounces olive oil

For Crab Salad:
Combine all ingredients and season with salt and pepper. Reserve until service.

For Cauliflower Remoulade:
Simmer cauliflower with milk until well done, strain. Add cream and cook gently until thick. Purée in food processor with horseradish. Season with salt and pepper and seeded mustard.

For Tomato Water:
Combine all ingredients in large mixing bowl. Cook over double boiler for 1 hour. Strain and set aside until service.

For Tomato Sorbet:
Combine all ingredients. Pour into ice cream maker and churn according to manufacturer’s instructions. Freeze until service

To Assemble:
Place crab in soup cups. Spread thin layer of Remoulade on top of crab. Spoon small amount of Tomato Water on top. Top with one scoop Tomato Sorbet. Garnish with Vanilla Oil, micro celery and caviar.


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