Salty's Seafood Restaurant Recipes

Heirloom Tomato Gazpacho with Herbed Dungeness Crab and Avocado Coulis

Serves 4-6

Heirloom Tomato Gazpacho

1 pound Heirloom Tomatoes, cut in half
1/2 bunch Green Onion, rough chopped
1 each Red Bell Pepper, rough chopped
1 each Cucumber, rough chopped
3 each Celery Stalks, rough, chopped
1 bunch Cilantro, chopped
1 1/2 cup Balsamic Vinegar
2 cups Tomato Juice
1/2 cup Olive Oil
Salt to taste

1. Place all vegetables in a pan and marinate overnight in the balsamic vinegar.
2. Place vegetables 2 cups at a time in a food processor and blend. You will do this process 2 or three times. While blending add tomato juice and olive oil a little at a time. Pour blended gazpacho into large bowl.
3. Season with salt. Refrigerate.

Herbed Dungeness Crab
1 cup Dungeness Crab, drained
1/2 bunch Italian Parsley, chopped
1/8 bunch Thyme, chopped
1/4 bunch Tarragon, chopped
3 tablespoons Aïoli (see recipe below)
Salt to taste

Combine all ingredients into a mixing bowl and refrigerate.

Aioli
1 Egg Yolk
1 clove Garlic, minced
1 teaspoon Lemon Juice, fresh squeezed
1/2 cup Canola Oil
Salt to taste

1. Place the egg yolk, garlic, and lemon juice in a mixing bowl.
2. Whisk for 3 minutes or until frothy.
3. Drizzle in oil and season.

To assemble: Pour one cup of Gazpacho into individual serving bowl. Add 1 heaping tablespoon Herbed Dungeness Crab to center of bowl. Drizzle with aïoli. Serve chilled.

Avocado Coulis
2 each avocados
1 each lemon, juice
3 tablespoons white balsamic vinaigrette
1 clove garlic minced
1/4 cup olive oil
1 teaspoon salt

1. Place all ingredients in a blender and puree until smooth.
2. Strain and chill.