Take an overwhelming amount of fresh cracked crab. Add some chopped veggies and a bit of sauce, and you've got one heck of a dinner. Of course, presenting the meal in tower form kicks up your meal to the four star level. Fortunately, you don't need training at Le Cordon Bleu to make this creation. Just a sharp knife and a steady hand for the tower building.
The recipe makes six servings. There were only two of us (and a kiddo that took a few bites). We both had seconds and there were still a good amount of leftovers. Darn.
This recipe comes from Cooks Illustrated, my all-time favorite place to visit for the best recipes and tips. This dinner will definitely be made again, but potentially not until crabbing season opens again. Bummer!
Crab Towers with Avocado and Gazpacho Salsas, courtesy of Cooks Illustrated
Crabmeat Salad
3 Tbsp extra virgin olive oil
1 Tbsp champagne vinegar
1 tsp grated lemon zest or minced
1/2 tsp Dijon mustard
1/2 tsp table salt
1/8 tsp ground black pepper
2 Tbsp mayonnaise
12 oz lump crabmeat, carefully picked over for shell fragments
Gazpacho Salsa
1 yellow bell pepper, cored, seeded, and cut into 1/8" pieces (about 1/2 c)
1/2 small cucumber, peeled if desired, seeded, and cut into 1/8" pieces (about 1/2 c)
1 medium plum tomato, cored, seeded, and cut into 1/8" pieces (about 1/2 c)
1small rib celery, cut into 1/8" pieces (about 1/2 c)
1/2 small red onion, minced (about 1/4 c)
1/2 small jalapeño chile, stemmed, seeded, and minced
1 Tbsp minced fresh cilantro leaves
3/4 tsp table salt
1/4 tsp ground black pepper
2 Tbsp extra-virgin olive oil
1 Tbsp sherry vinegar
Avocado Salsa
3 avocados (ripe), cut into 1/4-inch dice
1/4 tsp ground coriander
1/2 tsp table salt
1/2 tsp ground black pepper
2 Tbsp lime juice from 1 lime
Garnish
1cup frisée
2 oranges, peeled using a paring knife and segmented
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.
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.
For the Avocado Salsa:
Toss the avocado, coriander, salt, pepper, and lime juice in a medium bowl and set aside.
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.
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 and prepare to be blown away.
I also made a peach pie for dessert, and used the extra filling and crust to make mini jar pies for the concert we're attending tomorrow night at Chateau Ste Michelle. These will be a perfect dessert to our picnic!
