Recipe Overview
Snow Crab Salad is a composed chilled seafood plate that feels both luxurious and refreshing. A smooth gazpacho of tomato, bell pepper, and jicama forms the base, while sweet snow crab, crisp cucumber, and microgreens bring texture, lift, and precision to the final presentation.
Flavor Profile
Sweet crab, cool cucumber, juicy tomato, and bright lemon come together with olive oil richness and the crisp vegetal freshness of peppers and herbs. The result is delicate, clean, and layered.
Best Use
Ideal as a refined appetizer, summer tasting course, or elegant seafood salad for special menus. It works beautifully when presentation and freshness are equally important.
Ingredients
- 57 g fresh snow crab meat
- 28 g rainbow microgreens
- 454 g ripe tomatoes
- 300 g red bell peppers, divided
- 150 g yellow bell pepper
- 600 g English cucumbers
- 300 g small jicama
- 60 g red radishes
- 80 g celery stalks
- 200 g large red onion
- 15 g green onion
- 120 g fresh lemon juice
- 240 g extra-virgin olive oil, divided
- 1 Niçoise olive for garnish
- Sea salt and freshly ground black pepper
Preparation
- Blend one red bell pepper with the ripe tomatoes and jicama until completely smooth, then strain through a fine sieve for a refined gazpacho texture.
- Season the gazpacho with fresh lemon juice, sea salt, black pepper, and about half of the extra-virgin olive oil. Chill thoroughly before plating.
- Finely dice the remaining red bell pepper, yellow bell pepper, cucumber, radishes, celery, red onion, and green onion.
- In a chilled bowl, gently combine the snow crab meat with half of the diced vegetables, a drizzle of olive oil, and a light seasoning of salt and pepper.
- Pour the chilled gazpacho into shallow serving bowls. Set a ring mold in the center and gently pack the crab mixture inside.
- Finish with thin cucumber slices, rainbow microgreens, the remaining diced vegetables, and a Niçoise olive garnish. Serve immediately while well chilled.
Menu Builder Integration
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Chef Notes
Keep every component well chilled and dice the vegetables very cleanly for a polished plated result. The crab should be folded gently so it stays light and delicate rather than compressed or broken down.
Service Suggestions
- Serve in wide shallow bowls to showcase the gazpacho and center mold.
- Plate just before service so the crab and greens stay vivid and fresh.
- Excellent as a summer antipasto or elegant seafood tasting course.
| Calories | 320 kcal |
| Protein | 18 g |
| Carbohydrates | 15 g |
| Fat | 22 g |
| Fiber | 4 g |
| Cholesterol | 55 mg |
| Sodium | 420 mg |