Best Crab Towers With Avocado Gazpacho Salsas Recipes

CRAB TOWERS WITH AVOCADO & GAZPACHO SALSAS RECIPE

Crab Towers with Avocado & Gazpacho Salsas Recipe image

Provided by jpaison

Number Of Ingredients 29

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar
1 teaspoon grated lemon zest or minced
1/2 teaspoon Dijon mustard
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
2 tablespoons mayonnaise
12 ounces lump crabmeat (or backfin), preferably Atlantic blue crabmeat, carefully picked over for shell fragments
Gazpacho Salsa
1 yellow bell pepper , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
1 medium plum tomato , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
1/2 small cucumber , peeled if desired, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
1 small rib celery , cut into 1/8-inch pieces (about 1/2 cup)
1/2 small red onion , minced (about 1/4 cup)
1/2 small jalapeño chile , stemmed, seeded, and minced
1 tablespoon minced fresh cilantro leaves
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
Avocado Salsa
3 avocados (ripe), cut into 1/4-inch dice
1/4 teaspoon ground coriander
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons lime juice from 1 lime
Garnish
1 cup frisée
2 oranges , peeled using a paring knife and segmented

Steps:

1. FOR THE CRABMEAT SALAD: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt, and pepper together in a small bowl. Measure 3 tablespoons of the vinaigrette into a medium bowl and mix with the mayonnaise. Add the crabmeat to the mayonnaise mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set the remaining vinaigrette aside. 2. FOR THE GAZPACHO SALSA: Toss the yellow bell pepper, cucumber, tomato, celery, red onion, jalapeño, cilantro, salt, pepper, olive oil, and sherry vinegar in a medium bowl and set aside. 3. FOR THE AVOCADO SALSA: Toss the avocado, coriander, salt, pepper, and lime juice in a medium bowl and set aside. 4. TO ASSEMBLE: Place a 3-inch-wide round biscuit cutter in the center of an individual plate. Use a slotted spoon to press 1/3 cup of the Avocado Salsa into the bottom of the cutter using the back of a soup spoon. Lift the cutter off the plate slightly to reveal some but not all of the avocado. Holding the cutter aloft, press 1/3 cup of the Crabmeat Salad evenly into the cutter on top of the avocado. Lift the cutter farther to reveal some but not all of the crab salad. Holding the cutter aloft, use a slotted spoon to press 1/3 cup of the Gazpacho Salsa evenly into the cutter on top of the crab. Gently lift the cutter up and away from the plate to reveal the crab tower. Repeat the procedure five more times with the remaining ingredients. 5. Dress the frisée with the remaining champagne vinaigrette. Place a few sprigs of the dressed frisée on top of each crab tower and arrange the orange segments, if using, around the towers. Serve immediately.

AHI TUNA & CRAB TOWER WITH AVOCADO SALSA RECIPE - (3.8/5)

Ahi Tuna & Crab Tower with Avocado Salsa Recipe - (3.8/5) image

Provided by Howie

Number Of Ingredients 19

Ingredients

Crab Salad Mixture:
3 tb olive oil
1 tb champagne vinegar
1 tsp lemon zest, grated
1/2 tsp dijon mustard
1/2 tsp salt
pinch ground pepper
2 tb mayo
12 oz crabmeat (preferably Dungeness)
Avocado Salsa:
3 ripe avocados
1/4 tsp ground coriander
1/2 tsp salt
pinch ground black pepper
2 tsp lime juice
10 oz fresh ahi tuna (sushi grade)
long english cucumber, peeled & sliced
2 cups frisee
orange and grapefruit segments

Steps:

1) For the crabmeat salad: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt and pepper together in a small bowl. Measure 3 tb of the vinaigrette into a medium bowl and mix with the mayo. Add the crabmeat to the mayo mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set aside remaining vinaigrette. 2) For the avocado salsa: Toss the avocado, coriander, salt, papper, and lime juice in a medium bowl and set aside. 3) For the tuna: Season the tuna with salt and pepper. Sear the loin of tuna in a hot pan or with a propane torch keeping the tuna raw in the middle. Set aside to cool. Slice into thin 1/8 inch slices approximately 5 slices per portion. Total 30 slices. 4) To assemble: Place a 3 inch wide round biscuit cutter in the center of an individual plate. Place three slices of cucumber on the bottom. Use a slotted spoon to press 1/3 cup of the avocado salsa into the bottom of the cutter using the back of a soup spoon. Press 1/3 of the crabmeat salad evenly into the cutter on top of the crab. Gently lift the top of the cutter up and away from the plate to reveal the crab tower. Repeat the procedure fives more times with the remaining ingredients. 5) Dress the Friseé: With the remaining champagne vinegarette, dress the Friseé. Place a few sprigs of the dressed Friseé on top of each crab tower and arrange the orange segments around the towers. Serve immediately. 4)