Monday's meal: Jumbo Lump Crab Torta

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.