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Florida Stone Crab Terrine with Tomato Water and Avocado
Chef Louis Pous of The Dining Room Little Palm Island Resort & Spa – Little Torch Key, FL
Adapted by
August 2008

Yield: 6 Servings


    Florida Stone Crab Terrine with Tomato Water and Avocado on StarChefs.comStone Crab Salad:
  • 6 jumbo Stone crab claws, cooked
  • 1 tablespoon chives
  • 1 tablespoon chervil
  • 1 tablespoon tarragon
  • ½ cup mayonnaise
  • Juice of 1 Key lime
  • Salt
  • Pepper

    Tomato Water:
  • 5 ripe tomatoes
  • Salt
  • White pepper

  • 3 avocados
  • 1 lime
  • 1 tablespoon crème fraiche
  • Salt
  • White Pepper

    To Assemble and Serve:
  • Herb salad
  • Extra virgin olive oil

For the Stone Crab Salad:
Crack and clean the crab claw. Gently chop the chervil, chives and tarragon. In medium mixing bowl; combine chopped herbs, mayonnaise and lime juice. Gently fold in crab meat to mixture just until the meat breaks. Season with salt and pepper.

For the Tomato Water:
Wash tomatoes and blend at high speed until smooth. Strain through china cap with 4 layers of cheese cloth. Let sit for at least 6 hours; do not press. Season lightly with salt and white pepper.

For the Avocado:
Peel and smash avocado with fork until smooth. Add lime juice and crème fraiche. Season with salt and pepper.

To Assemble and Serve:
Place a 3-inch ring mold in center of a bowl. Fill a layer of avocado, and then a layer of crab salad, twice as thick. Top with soft herb salad and drizzle with extra virgin olive oil.  Pour tomato water around to finish.

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