Jumbo Lump Crabmeat Timbale in a Clear Tomato Juice (Emeril Lagasse) |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
3 pounds very ripe tomatoes, seeded and quartered |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground white pepper |
3 tablespoons vodka |
1 pound jumbo lump crabmeat, picked over for shells and cartilage |
1 teaspoon chopped fresh parsley |
1 teaspoon chopped fresh tarragon |
1 teaspoon minced chives |
2 tablespoons extra-virgin olive oil |
1 teaspoon salt |
1/2 teaspoon freshly ground white pepper |
1/4 cup finely diced zucchini, green part only |
1/4 cup finely diced yellow squash, yellow part only |
1/4 cup finely diced red pepper |
4 teaspoons thinly sliced fresh basil leaves |
Directions:
1. Place the tomatoes in a food processor and pulse to chop, not puree. Season with the salt and white pepper. Place in a large piece of cheesecloth and draw up the ends to form a tight package. Hang over a bowl overnight in the refrigerator. Discard the tomatoes. (If the tomato juice is not perfectly clear, strain through a coffee filter.) Stir in the vodka and adjust the seasoning, to taste. Cover tightly with plastic wrap and refrigerate until ready to use.
2. Combine the crabmeat, parsley, tarragon, chives, extra-virgin olive oil, salt, and white pepper in a medium bowl, and mix gently.
3. Place a 1/2-cup ring mold (or 3-inch diameter ring) in the center of a shallow, rimmed soup bowl. Stuff 1/2 cup of the crabmeat mixture into the mold, and ladle 1/2 cup of the tomato water into the bowl. Remove the ring mold, and garnish the rim of the bowl with 1 tablespoon each of the zucchini, squash, and red bell pepper. Sprinkle 1 teaspoon of the basil in the broth and serve immediately.
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