Crab Louie 'redux' Recipe
Vegetable demi-glace jumbo lump, avocado puree, tomato vinaigrette
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Ingredients
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Vegetable Demi-Glace
Avocado Puree
Tomato Vinaigrette
Jumbo Lump Crab
Method
Vegetable Demi-Glace
- 1
Prepare the Vegetables
Chop the carrots, celery, and onion into small pieces. Mince the garlic cloves.
- 2
- 3
Add Tomato Paste and Stock
Stir in the tomato paste and cook for 2 minutes. Pour in the vegetable stock and add bay leaves and thyme.
- 4
Simmer the Mixture
Bring the mixture to a boil, then reduce to a simmer. Allow to simmer for 30-40 minutes, until the flavors are concentrated.
- 5
Strain and Season
Strain the demi-glace through a fine mesh sieve, discarding the solids. Season with salt and black pepper to taste.
Avocado Puree
- 6
Prepare the Avocados
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a blender.
- 7
Blend the Ingredients
Add lime juice and salt to the blender with the avocado flesh. Blend until smooth and creamy. Adjust seasoning if needed.
Tomato Vinaigrette
- 8
Blend the Tomato Vinaigrette
In a blender, combine cherry tomatoes, olive oil, red wine vinegar, Dijon mustard, salt, and black pepper. Blend until smooth.
- 9
Adjust Seasoning
Taste the vinaigrette and adjust seasoning with more salt and pepper if necessary.
Assembling the Dish
- 10
Plate the Ingredients
On a serving plate, spread a layer of avocado puree. Top with jumbo lump crab meat.
- 11
Add the Demi-Glace and Vinaigrette
Drizzle the vegetable demi-glace around the crab and avocado. Finally, drizzle the tomato vinaigrette over the crab.
- 12
Serve
Serve immediately as a refreshing salad or appetizer.