Best Crab Towers With Avocado Gazpacho Salsas Recipes

REFRESHING CRAB AVOCADO GAZPACHO

Refreshing Crab Avocado Gazpacho image

This sophisticated cold soup is made smooth with a blender or a food processor. Remember it for a special occasion---

Provided by College Girl

Categories Chowders

Time 1h15m

Yield 7 cups, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 large apple, peeled and chopped (1 cup)
1/2 cup celery, finely chopped
1 tablespoon margarine or 1 tablespoon butter
1 tablespoon all-purpose flour
2 cups chicken broth
1 medium avocado, seeded, peeled, and cut up
1 (7 1/2 ounce) can crabmeat, drained, flaked, and cartilage removed (I love the pouches)
1/2 cup light cream
salt
pepper
chives

Steps:

In medium saucepan, cook apple and celery in margarine or butter about 5 minutes or till apple and celery are tender.
Stir in flour.
Add chicken broth all at once; cook and stir till mixture is thickened and bubbly.
Place half the mixture in blender container or food processor.
Add half the avocado.
Cover and blend till smooth. Pour into bowl.
Repeat with remaining broth mixture and avacado.
Stir in crab mean and light cream.
Searve to taste with salt and pepper.
Cover and chill for an hour or more.
Before serving, garnish each serving with snipped chives.

Nutrition Facts : Calories 176.2, Fat 11.4, SaturatedFat 3.6, Cholesterol 28.1, Sodium 590.1, Carbohydrate 10, Fiber 3.3, Sugar 4.3, Protein 9.6

CRAB TOWERS WITH AVOCADO & GAZPACHO SALSAS RECIPE

Crab Towers with Avocado & Gazpacho Salsas Recipe image

Provided by jpaison

Number Of Ingredients 29

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar
1 teaspoon grated lemon zest or minced
1/2 teaspoon Dijon mustard
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
2 tablespoons mayonnaise
12 ounces lump crabmeat (or backfin), preferably Atlantic blue crabmeat, carefully picked over for shell fragments
Gazpacho Salsa
1 yellow bell pepper , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
1 medium plum tomato , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
1/2 small cucumber , peeled if desired, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
1 small rib celery , cut into 1/8-inch pieces (about 1/2 cup)
1/2 small red onion , minced (about 1/4 cup)
1/2 small jalapeño chile , stemmed, seeded, and minced
1 tablespoon minced fresh cilantro leaves
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
Avocado Salsa
3 avocados (ripe), cut into 1/4-inch dice
1/4 teaspoon ground coriander
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons lime juice from 1 lime
Garnish
1 cup frisée
2 oranges , peeled using a paring knife and segmented

Steps:

1. 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. 2. 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. 3. FOR THE AVOCADO SALSA: Toss the avocado, coriander, salt, pepper, and lime juice in a medium bowl and set aside. 4. 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. 5. 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.