Yield: 6 Servings

Ingredients:

Stone 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
  
  Avocado:
• 3 avocados
• 1 lime
• 1 tablespoon crème fraiche
• Salt
• White Pepper
  
  To Assemble and Serve:
• Herb salad
• Extra virgin olive oil

Method
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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