Fresh Crab Salad on California Raisin-Tomato Coulis with Crispy Raisin Tuile

Raisin-tomato coulis makes a mouthwatering crab meat appetizer.



    Crab Salad

    • 12 fluid ounce crab meat
    • Salt and pepper; to taste
    • olive oil
    • 6 Roma tomatoes, seeded and diced small
    • 3/4 cup California golden raisins
    • 1/4 cup black frisée, yellow center only
    • 2 2/3 tablespoons fresh chervil
    • 1/4 cup white wine
    • 2 hothouse cucumbers, diced small

    Tomato-Raisin Coulis

    • 1 3/4 cups seeded and diced Roma tomatoes
    • 1/2 cup California golden raisins
    • 1/4 cup extra virgin olive oil
    • 1 teaspoon sherry vinegar
    • 1 1/2 tablespoons tomato paste
    • Salt and pepper; to taste

    Crispy Raisin Tuile

    • 1/2 cup California golden raisins
    • 6 tablespoons sliced almonds
    • 1 egg white
    • 2 2/3 tablespoons pastry flour
    • Powdered sugar


    Crab Salad

    Season crab meat with salt, pepper and olive oil. Layer ingredients in ring mold and chill thoroughly.

    Tomato-Raisin Coulis

    Combine ingredients in food processor and process until smooth. Strain through a fine sieve and reserve.

    Crispy Raisin Tuile

    Mix ingredients all together. Spread in a thin layer on tuile cookie mold or tray. Bake at 250°F for about 40 minutes. Divide into 12 portions.

    To Serve

    Spread raisin-tomato coulis evenly on plate. Unmold crab salad in center; arrange mixed herbs on top. Top with crispy raisin tuile.

    Nutrition Facts Per Serving

    Calories 190 (30% from fat); Total Fat 7g (sat 1g, mono 5g, poly 1g, trans 0g ); Cholesterol 20mg; Protein 9g; Carbohydrate 26g; (Dietary Fiber 3g; Sugars 19g; ); Iron 1mg; Sodium 120mg; Calcium 65mg; Potassium 304mg

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