Tomato Gazpacho With Deviled Crab Salad
2 pounds, red beefsteak tomatoes, coarsely chopped
2 large yellow bell peppers, coarsely chopped
2 cucumbers, peeled and coarsely chopped
1 small red onion, chopped
1 garlic clove, chopped
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 teaspoon hot sauce, or to taste
Stir together all of the ingredients and season with salt and freshly ground black pepper.
Working in batches; purée in a blender until smooth. Transfer into a bowl and chill, covered for about 1 hour. Whisk before serving.
Deviled Crab Salad
1/2 pound Dungeness crabmeat
1/2 cup mayonnaise
2 teaspoons Old Bay seasoning
2 teaspoons Dijon mustard
2 tablespoons scallions, thinly sliced
2 tablespoons celery, finely diced
2 tablespoons chive, finely diced
1 pint heirloom cherry tomatoes, quartered
4 tablespoons basil, finely chopped
3 tablespoons olive oil
2 tablespoons sherry vinegar
In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, celery and chives. Mix gently until ingredients are evenly distributed and well coated with mayonnaise.
In a small bowl, toss the tomatoes, basil, olive oil and sherry vinegar together. Season well, with salt and freshly ground black pepper.
1 1/2 cups fresh basil leaves
1/2 cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese
1/4 cup Italian parsley leaves
1/4 cup scallions
2 garlic cloves, peeled
1/3 cup extra-virgin olive oil
Combine first 6 ingredients in processor. Blend until herbs are finely chopped. Add oil and blend to coarse puree. Season pesto to taste, with salt and pepper.
Place a teaspoon of the herb pesto on the bottom of a soup plate. Spoon the Dungeness crab salad in the center of the bowl. Pour the chilled gazpacho around the crab salad.
Recipe prepared by Chef Lynn Crawford 2013©
One of Canada’s most esteemed chefs, Lynn Crawford is known for her adventures in her Food Network Canada series, http://oceanadesigns.net/backsplash/ Pitchin’ In, where she travels across North America to find the best, freshest ingredients. Lynn was the executive chef for the Four Seasons Hotel in both Toronto and New York and is currently the Chef-Owner of Ruby Watchco, a market inspired, Chef driven, comfort food restaurant in Toronto’s East End, which has garnered critical acclaim as one of the best restaurants in the country.
Lynn Crawford will be at the Delicious Food Show which is running Oct. 25-27 at the Better Living Centre, Exhibition Place.