Snow Crab Salad

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.

Ingredients

• Fresh Snow Crab Meat — 57 g — fresh picked snow crab meat; keep chilledSEA-CRAB-001
• Rainbow Microgreens — 28 g — rainbow mix; washed, dried and chilledPRODUCE-MICROGREENS-MIXED
• Ripe Tomatoes — 454 g — ripe; for gazpacho basevine_ripe_tomato
• Red Bell Peppers — 300 g — divided; one portion blended, remainder finely dicedVEG-BELL-RED
• Yellow Bell Pepper — 150 g — finely dicedVEG-BELL-YELLOW
• English Cucumbers — 600 g — for fine dice and thin garnish slicesenglish_cucumber
• Small Jicama — 300 g — peeled; portion blended into gazpacho and/or diced as directedTC-VEG-JICAMA-001
• Red Radishes — 60 g — finely dicedTC-VEG-RADISH-RED-001
• Celery Stalks — 80 g — stalk celery; finely dicedVEG-CEL-001
• Large Red Onion — 200 g — finely dicedTC-VEG-ONION-RED
• Green Onion — 15 g — finely slicedTC-VEG-ONION-GREEN
• Fresh Lemon Juice — 120 g — freshly squeezed juice; recipe usage formFRUIT-CITRUS-LEMON-FRESH
• Extra-Virgin Olive Oil — 240 g — divided between gazpacho and crab mixtureOIL-0001
• Niçoise Olive — 1 each — one olive for garnishFRUIT-OLIVE-NICOISE-CURED
• Sea Salt — 1 pinch — to tasteSPICE-SALT-0001
• Freshly Ground Black Pepper — 1 pinch — freshly ground; to tasteSPICE-PEPPERCORN-BLACK

Preparation

1. 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.
2. Season the gazpacho with fresh lemon juice, sea salt, black pepper, and about half of the extra-virgin olive oil. Chill thoroughly before plating.
3. Finely dice the remaining red bell pepper, yellow bell pepper, cucumber, radishes, celery, red onion, and green onion.
4. 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.
5. Pour the chilled gazpacho into shallow serving bowls. Set a ring mold in the center and gently pack the crab mixture inside.
6. Finish with thin cucumber slices, rainbow microgreens, the remaining diced vegetables, and a Niçoise olive garnish. Serve immediately while well chilled.