Cucumber, Cilantro and
oz. Jumbo Lump crabmeat, picked clean of cartlilage
pinch fresh thyme, chopped
tsp. thinly sliced chives
tbsp. chopped shallots
of half a lemon
oz. extra-virgin olive oil, plus additional oil for molds
and pepper, to taste
tbsp. Cucumber, peeled and cut into 1/4-in dice
oz. rice wine vinegar
pinches micro-cilantro, for garinish
7 oz. balsmic
4 oz. canola
chives, finely sliced
pinch curry powder
pepper to taste
1. Prepare tarts:
Combine the crab, mayonaisse, thyme, chives , shallots, lemon
juice and 2tbsp. olive oil in a
small mixing bowl. Season the crab mixture with salt, pepper,
and a pinch or two of sugar.
In a second bowl, toss cucumbers with rice wine vinegar and salt
to taste. Refrigerate Both bowls until
ready to serve
Prepare Broken Cumin Vinaigrette: Simmer the Balsamic vinegar
in a small saucepan until reduced to 2 oz.
Place cumin seeds in a small saute pan and toast over high heat
until lightly browned and fragrant.
about 2 min.
Coarsely crack th cumin seeds using a mortar and pestle or spice
grinder. (Or place them on a cutting
board, cover them with the bottom of a saucepan,
crush them by pressing down firmly.)
Combine the vinegar, cumin seeds, and the remaining ingredients
in a small boul, whisking only a
few times to incorporate. The vinaigrette should
not be smooth and emulsified, but "broken" with
visible droplets of vinegar suspended in the oil.
At serving time, check both the crab and cucumber mixture for
seasoning and adjust if needed.
Lightly brush the inside of two 2 1/2-by 11/2
in ring molds with olive oil. drain the cucumbers of
any excess liquid.
Put each ring mold in the center of the plate. Place2 tbsp.
of th cucumber mixture in each ring mold.
Spoon half the crabmeat over the cucumbers in each
mold and press down gently. Carefully remove
Spoon 1tsp. of the vinaigrette around each tart, being careful
to leave the vinaigrette "broken" by
not stirring to much. Garnish tarts with a
few cilantro leaves and serve.
Yields: 2 first -course servings.