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Jumbo Lump Crabmeat Timbale In A Clear Tomato Juice


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  • 3 pounds very ripe tomatoes seeded, 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


Servings 4


Step 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.

Combine the crabmeat, parsley, tarragon, chives, extra-virgin olive oil, salt, and white pepper in a medium bowl, and mix gently.

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.

This recipe yields 4 servings.

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