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King Crab with a Tomato, Sweet Pepper, Cucumber Emulsion
Serves: 4
Ingredients
  • 3.5 lbs fresh Red Sun Farms assorted tomatoes, diced
  • 1 ½ Red Sun Farms seedless cucumbers skin on, diced
  • 1 garlic cloves, minced
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 1 tbs honey
  • 1 tsp lemon juice
  • ½ cup Red Sun Farms assorted sweet peppers ,diced
  • Salt and white pepper, to taste
  • ½ cup Greek yogurt
  • 12 oz Alaskan king crab, poached in butter and dill
Garnish:
  • 2 tsp parsley, chopped
  • 1 Red Sun Farms small tomato, diced
  • ½ seedless cucumbers skin on, diced
  • 1 avocado
Instructions
Tomato, Sweet Pepper, Cucumber Emulsion
  1. In a non-reactive container, combine assorted tomatoes, 1 ½ cucumbers, red wine vinegar, and olive oil.
  2. Cover and refrigerate for 4 hours or overnight.
  3. Puree chilled marinated ingredients in blender until smooth.
  4. Stir in peppers, lemon juice and honey.
  5. Add salt and pepper to taste.
Garnish:
  1. Combine parsley, small tomato, ½ seedless cucumber, diced.
  2. Slice avocado into thin slices.
Presentation:
  1. Cut crab meat in to small sections.
  2. Draw three lines with Greek yogurt .
  3. Spoon tomato, sweet pepper, cucumber emulsion between Greek yogurt lines.
  4. Place pepper , tomato, cucumber garnish on one end.
  5. Place avocado on opposite end, in a shingle pattern.
  6. Place crab meat on center of plate.