|
Crab Gazpacho “Cocktail” Deneb Williams ~ Executive Chef (Yields 4 cocktails) INGREDIENTS Gazpacho 12
oz tomato juice ¼
cup red onion, chopped ½
cup English cucumber, chopped ¼
cup yellow bell pepper, chopped 1
ea serrano pepper, seeded
& chopped 2
ea garlic cloves 1
tsp kosher salt 2
Tbsp red wine vinegar 1
cup 8
oz Dungeness crab meat Parmesan Crisp 4
oz Parmesan cheese, grated 1
tsp ground coriander seed zest of one lemon PROCEDURE Gazpacho Ø Purée all gazpacho ingredients
except Dungeness crab in blender. Ø Chill in refrigerator
for one hour. Ø Place crab meat in four
martini glasses. Ø Pour 4 oz gazpacho into
each glass. Ø Garnish with parmesan
crisp. Parmesan Crisp Ø Combine coriander seed,
cheese and lemon zest. Ø Place cheese mixture in
a non-stick sauté pan over medium-high heat. Ø Cook until golden brown
and flip. Remove from heat and allow to cool. |
|
|