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Ингредиенты
- 3 lb very ripe tomatoes seeded, quartered
- 1/2 tsp kosher salt
- 1/4 tsp freshly-grnd white pepper
- 3 Tbsp. vodka
- 1 lb jumbo lump crabmeat picked over for shells and cartilage
- 1 tsp minced fresh parsley
- 1 tsp minced fresh tarragon
- 1 tsp chopped chives
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp salt
- 1/2 tsp freshly-grnd white pepper
- 1/4 c. finely-diced zucchini green part only
- 1/4 c. finely-diced yellow squash yellow part only
- 1/4 c. finely-diced red pepper
- 4 tsp thinly-sliced fresh basil leaves
Инструкции
- Place the tomatoes in a food processor and pulse to chop, not puree. Season with the salt and white pepper. Place in a large piece of cheesecloth and draw up the ends to create a tight package. Hang over a bowl overnight in the refrigerator.
- Throw away the tomatoes. (If the tomato juice is not perfectly clear, strain through a coffee filter.) Stir in the vodka and adjust the seasoning, to taste. Cover tightly with plastic wrap and chill till ready to use.
- Combine the crabmeat, parsley, tarragon, chives, extra-virgin extra virgin olive oil, salt, and white pepper in a medium bowl, and mix gently.
- Place a 1/2-c. ring mold (or possibly 3-inch diameter ring) in the center of a shallow, rimmed soup bowl. Stuff 1/2 c. of the crabmeat mix into the mold, and ladle 1/2 c. of the tomato water into the bowl. Remove the ring mold, and garnish the rim of the bowl with 1 Tbsp. each of the zucchini, squash, and red bell pepper. Sprinkle 1 tsp. of the basil in the broth and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 465g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 78 | 30% |
| Total Fat 8.83g | 11% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 1267mg | 53% |
| Potassium 1219mg | 35% |
| Total Carbs 13.19g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 8.75g | 6% |
| Protein 26.29g | 42% |
