Crab Salad With Tomato-Sake Gelée
Updated October 16, 2023
- Total Time
- 25 minutes, plus chill time
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Ingredients
¾ pound ripe tomatoes, chopped
¼ cup sake
Salt
1 packet gelatin, softened in 3 tablespoons water
1 pound jumbo lump crabmeat or cooked and peeled small shrimp
Zest of 1 lemon
Juice of ½ lemon
1 tablespoon olive oil
8 basil leaves, very thinly sliced
Freshly ground black pepper
½ cup finely diced cucumber
Nutritional analysis per serving (6 servings)
5 grams carbs; 122 milligrams cholesterol; 132 calories; 2 grams monosaturated fat; 3 grams fat; 1 gram fiber; 418 milligrams sodium; 20 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Purée the tomatoes in a food processor. Strain through a fine-meshed sieve into a small saucepan. This should yield about 1 cup liquid. Add the sake to the tomato water and heat over a medium-low flame until very warm to the touch. Season to taste with salt. Remove from the heat and stir in the gelatin until it is fully dissolved. Pour into a pie dish or other baking dish. Chill until firm.
- Step 2
Just before serving, put the crab in a bowl. Add the lemon zest, lemon juice, olive oil and basil. Season with salt and pepper and toss lightly. Place a small mound to one side of each of 6 plates.
- Step 3
Unmold half the gelée (reserving the rest for another use -- with goat cheese and toasts, for instance) and chop into small pieces. Spoon in a line or half-moon shape next to the crab. Then spoon the cucumber next to the gelée.
Private Notes