- 30 minutes (active time)
- Serves 8
This dish is very versatile in Houston, as it stands up to the temperature outside in summer – as well as being a first course that will lighten up a menu with a heavy, cooler-weather entrée and dessert.” – Adam Paul, City Kitchen Catering
- 3 heirloom tomatoes
- 1 English cucumber, peeled and roughly chopped
- 1 ancho chili, toasted and torn
- 1 shallot, peeled
- 2 garlic cloves, peeled
- 1/4 cup sherry vinegar
- 2 Tbsp salt
- 3/4 cup heirloom tomato, peeled, de-seeded, and minced
- 1/2 cup English cucumber, peeled and minced
- 1/4 cup roasted poblano pepper, peeled, de-seeded, and minced
- 1/4 cup roasted red pepper, peeled, de-seeded, and minced
- 1 Tbsp chives, sliced very finely
- 1/2 lemon (Meyer), zested
- 2 tsp sherry vinegar
- 1 Tbsp extra-virgin olive oil
- salt, to taste
- 1 Jumbo or Colossal crab meat
- 2 Tbsp extra-virgin olive oil
- salt and white pepper, to taste
- 8 slices sourdough bread
- 1/4 bunch flat leaf parsley, minced
- 1/2 cup extra-virgin olive oil
- salt, to taste
- Put all the ingredients for the tomato consommé into a food processor and pulse together. Allow to drain overnight or 12 hours in a sieve lined with cheesecloth and lightly cover with plastic wrap into a non-reactive vessel. This can be done 24-72 hours in advance.
- When ready for service, pour consommé into a pitcher and reserve.
- Combine all ingredients and gently fold together before serving.
- Preheat oven to 325℉.
- Mince flat leaf parsley and fold into olive oil.
- Cut bread in half on bias on a lightly oiled pan or silpat-lined pan. Liberally brush bread pieces with olive oil and parsley mixture. Toast in oven for 7-10 minutes, or until desired color. Serve 2 pieces per person.
- Spoon 2-3 tablespoons of minced vegetables into a bowl.
- Lightly place 2 oz of crab meat on to vegetable, as to limit the vegetables from spreading.
- Add 2 wedges of the toasted sourdough to the rim of the bowl or serve on the side.
- Have the consommé chilled in a pitcher and poured table-side into bowls for guests to see the dish come together in front of their eyes.
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