Peekytoe Crab Salad With Spring Vegetables Food

SMOKED SALMON AND PEEKYTOE CRAB PARFAIT

Steps:

• For the smoked salmon: Remove the blood line from the center of the salmon; cut salmon into small cubes. Harvest only the egg whites from the hard-boiled eggs and chop egg whites. Gently mix all the ingredients together in a mixing bowl; reserve in the refrigerator. For the mixed greens: Mix together and reserve. For the crabmeat: Mix all the ingredients together; reserve in the refrigerator. For the avocado mousse: Remove pit, peel and seed the avocados, then coarsely chop. Emulsify all the ingredients together in a blender. Adjust seasoning without over mixing, and reserve in the refrigerator. For the creme fraiche: Mix all the ingredients together; reserve in the refrigerator. For the white balsamic dressing: Place vinegar, shallots, mustard and honey in blender; puree, then slowly add oil until emulsified. Season with salt and pepper. For the phyllo and brioche disks: Preheat the oven to 300 degrees F (150 degrees C). Cut one of the phyllo sheets with a round cookie cutter to make 6 disks 3 to 31/2 inches in diameter. Brush the phyllo with clarified butter. Place on a baking sheet with a SILPAT® nonstick baking mat, and bake about 15 to 20 minutes or until golden brown. Repeat the same procedure with the other phyllo sheet and with the brioche. To plate each serving: Using a round mold 3 to 31/2 inches in diameter, and starting with the brioche on the bottom, layer the salmon, the avocado mousse and the crabmeat. Garnish with the salmon roe and caviar. Place a quenelle (dollop) of creme fraiche on top of the salmon roe. Place the mold in the center of the plate and gently remove the mold, leaving the parfait in the center of the plate. Drizzle the white balsamic dressing in a half-moon shape around the parfait. Scatter the mixed greens on the plate and on the top of the parfait. Roll the edge of the phyllo disk in paprika and place vertically on top of the creme fraiche quenelle (dollop).

PEEKY-TOE CRAB AND GREEN TOMATO SALAD WITH CHILLED GAZPACHO SAUCE

Steps:

• To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
• For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
• For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper.
• To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place "dots" of the green tomato relish in the gazpacho sauce around the crab salad and top the crab salad with a basil top.

JEAN-GEORGES VONGERICHTEN'S CRAB SALAD

Steps:

• To make the crisps, preheat the oven to 425 degrees. In a small bowl, mix together the flour, sugar and cumin seeds. Add the vinegar, butter and water and mix thoroughly, but do not overmix.
• Working in batches and using a pastry brush, dab very thin 2-inch discs of batter onto a nonstick baking sheet. Bake until golden, 3 to 5 minutes. Cool on wire racks.
• To make the crab salad, break up the lumps with your fingers, removing any shell or cartilage but leaving the crab as intact as possible. Refrigerate. In a blender, combine the tomatoes, shallots, garlic, lemon juice, oil, vinegar and basil and blend until smooth. Season to taste.
• Slowly stir the tomato sauce into the crab meat. Coat the crab, but do not soak it. Place 3 scoops of crab salad on each of 6 plates. Place a cumin crisp between each scoop. Garnish with the mache and the mangoes.

CRAB SALAD IN CARROT COULIS

Steps:

• In a medium bowl, combine crab, 1 tablespoon oil, and 1 1/2 teaspoons lemon juice. Toss gently to combine. Season with salt and pepper; set aside. In a medium bowl, toss frisee with remaining 2 tablespoons oil and 1 1/2 teaspoons lemon juice. Season with salt and pepper; set aside.
• Spoon 2 to 3 tablespoons carrot coulis into the center of 4 shallow soup bowls. Spread the coulis in a 4-inch circle. Place a 3-inch ring mold in the center of the coulis. Divide crab between the molds and top each with a small spoonful of mousseline. Carefully remove the ring. Top each plate with one-quarter of the frisee. Serve immediately.

FLORAL VINAIGRETTE

Steps:

• Place all ingredients in a medium bowl; whisk to combine. If not using immediately, re-whisk before serving.