Crab Tart with Avocado, Tomato and Cucumber
Schlow, Radius-Boston, MA
Adapted by StarChefs
Iron Horse Vintage Brut 1997
Yield: 2 Appetizer Servings
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
English cucumber, diced
1 teaspoon red onion, diced
Micro greens for garnish
1 confit tomato (see recipe below)
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.
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