Portuguese Almond, Crab & Port Gaspacho

[Alexandria Profile]

Chef Avillez, stated, crab is the favorite shellfish of the Portuguese and finned fish codfish is their preferred finned fish.
This gaspacho - creamed salad is served in the shell of a crab or in tulip or martini stemware.
Absolutely exquisitely sublime refinement ..


Shall be preparing this at home, when I get home !

Here is the Chef´s recipe and the instructions.

180 grams of day old rustic bread similar to a Baguette
85 grams of unsalted blanched whole almonds
1 small fennel bulb with fronds diced finely
64 grams of green scallion finely sliced
1 / 2 of a Cucumber de-seeded and peeled and then diced into fine cubes
60 Ml. Portuguese or Spanish Evoo
4 Fresh Oregano Sprigs snipped finely
3 tablespoons of White Wine Vinegar, Spanish or Portuguese
Salt of choice to taste
Freshly ground black peppercorns

FOR THE CRAB SALAD ..

180 grams of Fresh Wild Crabmeat ( can sub for Prawns, de shelled, de veined and sliced finely )
1/ 2 of a small orange carrot, peeled and diced finely
1/ 2 of a small stalk of celery, peeled and diced finely
2 tablespoons of Port
1 or 2 tiny red dried chili peppers crumbled into tiny flakes
130 grams of home made or jarred Mayonnaise of choice
Salt to taste
Freshly ground black pepper of choice
250 grams of fresh spinach leaves or lettuces of choice ( forming a circle on a large plate ) .. The gaspacho shall be in centre in a stemware glass of choice

REQUIRED MACHINERY

A good quality blender or food processor

INSTRUCTIONS

1) To prepare the white gaspacho, soak the bread cubes in ice water until softened, 5 minutes at most and squeeze dry with your hands.

2) Toss the almonds into a blender and pulse the fine button .. They will become a powdery texture.

3) Now, put in the blender, the following: the fennel, the scallion, cucumber, oregano, and 180 Grams of Ice Water and press on high button until liquidfied.

4) Now, add the bread cubes, Evoo, vinegar and put on high button in blender with number 3 liquidfied concoction.

5) Meanwhile, toss the crab meat, carrot, celery, Port, and chili pepper in a large glass bowl and cover and put in refrigerator.

6) When ready to serve it, fold the mayonnaise into the crab mixture and season with salt and black pepper to taste.

If you prefer a creamier crab meat gaspacho, add another tablespoon or two into the crab meat concoction.

7) Now place the Gaspacho mixture from the refrigerater into the blender again and let it combine for a couple of seconds.

8) Now, add the Crab meat mixture into the blender, and allow the combining process for a couple of seconds on a quick whirl in the blender.

9) PLATING: Take some fresh spinach or lettuce leaves washed and patted dry thoroughly onto the plates in a circle. Then either in stemware or stone bowls of choice, place the crab gaspacho with a celery or fennel stalk and fronds .. or Oregano and green Scallion snips ..

This was absolutely exquisite ..

[Renee Profile]

What a truly amazing recipe Member 461! I would love it if someone would make it for me. There's no chance of that, but it's nice to dream!

[Alexandria Profile]

Renée,

Firstly, this Crab Gaspacho was truly exceptionally extraordinary.

I watched the Chef prepare it for us as our starter when I was
in Lisbon.

This is not difficult to prepare .. And it is delighting refreshing ..

You can also sub the crab, with prawns !

Have a lovely lovely weekend Dear.

[Renee Profile]

Thank you Member 461 and I hope that you also have a lovely weekend.

Maybe when I'm feeling adventurous I might attempt the recipe. It does happen sometimes!

[Alexandria Profile]

Renée,

Yes, put it on your to do list ..

Have a lovely weekend too Dear.