Best Crab Avocado And Cucumber Tian With Gazpacho Coulis Recipes
CUCUMBER-AVOCADO GAZPACHO
I love this recipe when I'd like a cold soup but need a break from classic Spanish tomato-based gazpacho. Avocado is a nontraditional ingredient for gazpacho, but it makes a creamy and refreshing base when blended with almonds and cooling cucumber. I add lots of fresh herbs to brighten everything up. Give it a try and save those tomatoes for sauce!
Provided by Jackie Rothong
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Halve and pit 1 of the avocados and scoop the flesh into a blender. Add the quartered cucumbers, the basil, half of the mint, the 1/4 cup almonds, shallot, oil, lemon juice, vinegar, honey and water. Blend until smooth. Add salt and pepper to taste. Refrigerate until ready to serve or serve immediately (see Cook's Note).
- When ready to serve, halve, pit and peel the remaining avocado and thinly slice the flesh. Divide the soup among 4 bowls. Garnish with the cucumber rounds, sliced avocado, the remaining 2 tablespoons mint and remaining 2 tablespoons almonds.
OPEN-FACED CRAB RAVIOLI WITH TOMATO SHRIMP COULIS
Steps:
- Gently blanch the sheets of pasta in a large pot of salted, boiling water for 60 seconds, then shock in ice water. Cut out 6 circles with a circular cookie cutter, approximately 2 1/2 inches in diameter. Lay out on oiled parchment paper and reserve.
- Gently melt the butter in a small saucepan. Add the crabmeat and gently fold into butter. Add chives and season with salt and pepper.
CHARLEY'S CRAB GAZPACHO
NOTE TO THOSE WONDERING WHERE THE CRAB IS: Charley's Crab is a restaurant. This is not crab gazpacho but the gazpacho served at Charley's Crab restaurants. It's the best I've ever eaten. Try it, you'll love it. This is as close to the real Charley's Crab Gazpacho recipe as I'd think you can get without having the actual recipe. It tastes IDENTICAL and is quite simple. Tastes great all year as it uses canned tomatoes. Fabulous as a first course or a main dish with some grilled shrimp thrown in. Garnish with a dollop of sour cream, a few croutons and a cucumber spear. NOTE: This makes a huge recipe. EDITED TO ADD: Because Alan Leonetti is leaving retaliatory feedback on many of my recipes, I'd like to state here that CHARLEY'S CRAB is a RESTAURANT. I'd guess the crab is there. There is not supposed to be any crab in this recipe. It is exactly as the restaurant serves it and it is AWESOME, one of the most frequently ordered soups they offer.
Provided by PookeyLumLum
Categories Vegetable
Time 20m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients.
- Serve chilled with a dollop of sour cream, a few croutons and a cucumber spear, if you wish.
Nutrition Facts : Calories 127.4, Fat 8.6, SaturatedFat 1.4, Sodium 522.8, Carbohydrate 12.9, Fiber 1.9, Sugar 8.8, Protein 2
TIAN OF CRAB AND AVOCADO
A great no cook dish
Provided by seafoodandeatit
Time 15m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Mix the crab meat, curry powder, lime, mayonnaise and coriander.
- In a separate bowl mash the avocado with some seasoning and add the tomato and onion.
- Split the avocado and crab mixtures into two portions.
- Using a ring mould, pack first the avocado then top with the crab (keep a few flakes of white meat to scatter on top).
- Carefully remove the ring, then if you have the time, chill the Tian a little in the fridge before serving.
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