Best Charleys Crab Gazpacho Recipes

Charley's Crab Gazpacho image

Provided by PookeyLumLum

Categories Vegetable

Time 20m

Yield 12-16 serving(s)

Number Of Ingredients 9

2 cucumbers, peeled and diced
2 green peppers, diced
1 medium onion, diced (I use white or Vidalia)
2 garlic cloves, minced
1 bunch parsley, chopped (I use Italian flat leaf)
1 (28 ounce) can diced tomatoes
4 cups tomato juice
1 1/2 cups Italian dressing (Use Wishbone.)
salt and pepper (I only use pepper. No salt needed in my opinion.)

Steps:

Mix all ingredients.
Serve chilled with a dollop of sour cream, a few croutons and a cucumber spear, if you wish.

Nutrition Facts : Calories 127.4, Fat 8.6, SaturatedFat 1.4, Sodium 522.8, Carbohydrate 12.9, Fiber 1.9, Sugar 8.8, Protein 2

Creole Spiced Seafood Gazpacho image

Provided by Emeril Lagasse

Yield 6 to 8 servings

Number Of Ingredients 28

2 1/2 pounds Creole tomatoes, peeled, seeded and chopped
1 pound medium shrimp, peeled, tail-off, and cooked
1 pound lump crab meat, picked for cartilage
1 pound lobster meat, cooked and diced
1 cup fresh herb salad, recipe follows
2 red peppers, rough chopped
2 medium yellow onions, roughly chopped
2 cucumbers, peeled and roughly chopped
4 stalks celery, roughly chopped
1/4 cup minced shallots
2 tablespoons minced garlic
2 tablespoons grated fresh horseradish
1/4 cup chopped fresh cilantro
2 cups V-8 juice
1/2 cup to 1 cup Absolute Pepper Vodka
2 tablespoons Worcestershire sauce
Juice of 4 lemons
Dash of Liquid Crab Boil
Cayenne
Salt and pepper
1/4 cup brunoise carrots
1/4 cup brunoise parsnips
1/4 cup brunoise red onions
1/4 cup brunoise red peppers
1/4 cup brunoise celery
1/4 cup brunoise cucumbers
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh herbs, (like basil, chervil, tarragon, etc.)

Steps:

In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.

Creole Spiced Seafood Gazpacho image

Provided by Emeril Lagasse

Categories appetizer

Time 6h41m

Yield 6 to 8 servings

Number Of Ingredients 28

2 1/2 pounds Creole tomatoes, peeled, seeded and chopped
2 red peppers, roughly chopped
2 medium yellow onions, roughly chopped
2 cucumbers, peeled and roughly chopped
4 stalks celery, roughly chopped
1/4 cup minced shallots
2 tablespoons minced garlic
2 tablespoons grated fresh horseradish
1/4 cup chopped fresh cilantro leaves
2 cups vegetable juice (recommended: V-8)
1/2 cup to 1 cup pepper-flavored vodka (recommended: Absolut Peppar Vodka)
2 tablespoons Worcestershire sauce
4 lemons, juiced
Dash liquid crab boil
Pinch cayenne pepper
Salt and black pepper
1/4 cup brunoise carrots
1/4 cup brunoise parsnips
1/4 cup brunoise red onions
1/4 cup brunoise red peppers
1/4 cup brunoise celery
1/4 cup brunoise cucumbers
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh herbs, (such as basil, chervil, tarragon, etc.)
1 pound medium shrimp, peeled, tail-discarded, and cooked
1 pound lump crabmeat, picked for cartilage
1 pound lobster meat, cooked and diced
1 cup fresh herb salad

Steps:

In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the vegetable juice, vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry.
Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry.
In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper.
To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.