Monday's meal: Jumbo Lump Crab Torta

Monday's meal: Jumbo Lump Crab Torta

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Chef David Burton Sanchez, from Soleil, joined us on Good Day to prepare a jumbo lump crab torta.

Recipe: Jumbo Lump Crab Torta

Ingredients

  • 1 each. Haas Avocado, Ripe ( diced small)
  • 1 each. Roma or Campari Tomato (Brunoise Cut/Very small dice)
  • 2 TBL. Red Onion (Brunoise Cut/ Very small dice
  • 2 oz. by weight, Crab Claw Meat
  • 2 oz. by weight , Jumbo Lump Crab Meat
  • 1 each. Fresh Lime
  • Season to taste..
  • 2 ounces, Hon Shimeji/ Beach mushrooms
  • 1 oz. White Truffle Oil
  • 2-3 each. Rice Crackers
  • Fresh Parsley, or Cilantro or Micro Citrus Greens for Garnish

Directions

  1. In a saute pan, lightly saute mushrooms, for appox. 30 seconds. Pull out of pan and let rest.
  2. In a mixing bowl, combine avocado, onion, tomato, crab claw meat. Mix carefully. Try not to mash
  3. Squeeze half a lime juice into mixture.
  4. Lightly season to taste.
  5. On plate of choice, using a ring mold, fill mold with avocado crab mixture about ¾ ways up.Remove ring mold.
  6. Place jumbo lump crab on top of molded avocado.
  7. Place a few nuggets of crab around plate. Plus arrange saute mushrooms around and on.
  8. Garnish with fresh herbs and rice cracker.
  9. Drizzle a little truffle oil around plate and atop torta.
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