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Stone Crab Salad with Spicy Greens and Tomato Gelee Recipe

Stone Crab Salad with Spicy Greens and Tomato Gelee Recipe

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Stone Crab Salad with Spicy Greens and Tomato Gelee

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Ingredients:

Serving

1 bunch basil, roughly chopped
1 bunch tarragon, roughly chopped , 10 leaves reserved
4 vine-ripe tomatoes, diced and blended
1 tbsp prepared horseradish
4 oz vodka
6 sheets gelatin, soaked
1 granny smith apple, peeled
1/4 cup brunoise cucumber
8 large stone crab claws, shells removed , knuckle meat reserved
1 tbsp ver jus (sour green grape juice), may substitute white wine vinegar
1/4 cup creme fraiche
1/4 tsp powdered sugar
1 cup micro greens , may substitute chopped arugula
1 tsp extra-virgin olive oil
sea salt, for seasoning

Directions:

Place the basil, chopped tarragon, tomato and horseradish in a fine strainer over a container. Place in refrigerator and allow to drip for 3 days. Discard contents of strainer. Add the vodka to the remaining liquid.
Blossom the gelatin sheets in cold water until soft. In a medium saucepan over medium heat, warm the herb-tomato liquid mixture to about 120 degrees fand dissolve the blossomed gelatin sheets in it. Using a small mellon-baller, cut the apple into small balls. Pour the gelatin-tomato liquid into 4 shallow 5 to 6-inch bowls. Garnish with cucumber, reserved tarragon leaves, and apples, dividing equally between bowls. Refrigerate for at least 1 hour.
In a small mixing bowl, place the stone crab knuckles, ver jus, creme fraiche, and powdered sugar. Mix lightly, trying not to break the crab too much. Lightly season with sea salt. Remove bowls from refrigerator; divide crab mixture evenly between the bowls. Top with micro greens that have been lightly seasoned extra-virgin olive oil and sea salt. Place crab on top and serve immediately.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	491.69 Kcal (2059 kJ)
Calories from fat	85.15 Kcal
		% Daily Value*
Total Fat	9.46g	15%
Cholesterol	4.44mg	1%
Sodium	106.56mg	4%
Potassium	23.54mg	1%
Total Carbs	36.12g	12%
Sugars	0.68g	3%
Dietary Fiber	4.27g	17%
Protein	43.3g	87%
Vitamin C	1mg	2%
Iron	0.5mg	3%
Calcium	37.7mg	4%

Amount Per 100 g
Calories	328.34 Kcal (1375 kJ)
Calories from fat	56.87 Kcal
		% Daily Value*
Total Fat	6.32g	15%
Cholesterol	2.96mg	1%
Sodium	71.16mg	4%
Potassium	15.72mg	1%
Total Carbs	24.12g	12%
Sugars	0.45g	3%
Dietary Fiber	2.85g	17%
Protein	28.92g	87%
Vitamin C	0.7mg	2%
Iron	0.3mg	3%
Calcium	25.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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