Late Summer Chilled Tomato Coulis With Dungeness Crab Recipe

Time30m

Serves4

Passmore Ranch Caviar, Toasted Quinoa, Crème Fraiche and Fines Herbes.

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Ingredients

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1
Prepare the Tomato Coulis
In a blender, combine the ripe tomatoes, olive oil, salt, and black pepper. Blend until smooth. If desired, strain the mixture through a fine mesh sieve for a smoother texture.
2
Chill the Coulis
Transfer the tomato coulis to a bowl and refrigerate for at least 1 hour to chill.
3
Prepare the Crab and Quinoa
In a separate bowl, gently mix the Dungeness crab meat with a pinch of salt and pepper. In another bowl, prepare the toasted quinoa.
4
Plate the Dish
Pour the chilled tomato coulis into serving bowls. Top with a scoop of Dungeness crab, a dollop of crème fraîche, a sprinkle of toasted quinoa, and a spoonful of caviar. Garnish with fresh fines herbes.