Tomato Aspic with Crab and Avocado
Tomato Aspic with Crab and Avocado
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- 2 packs of unflavored gelatin
- 2 cups cold tomato juice
- 1 1/2 cups boiling tomato juice
- juice of 1 lemon
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 2 tablespoons honey
- 1 tablespoon Fustini's 18-Year Traditional balsamic
- dash Farm-Style Sriracha
- 2 avocados, peeled, pitted, and sliced
- drizzle of Fustini's Persian Lime olive oil
- 4 Roma tomatoes, peeled, seeded, julienne cut
- 1 celery stalk, small dice
- 3 green onions, sliced thin
- 1 jalapeno, minced
- pinch Old Bay Seasoning
- 1/2 cup mayonnaise
- splash Fustini's Sicilian Lemon balsamic
- 1 pound cooked Blue Crab Meat, jumbo or lump
Directions
- Place one cup of cold tomato juice in a large bowl and sprinkle the unflavored gelatin over the top. Let stand for five minutes. Pour the boiling tomato juice over the gelatin and stir until all gelatin is dissolved - another five minutes. Add the other cup of cold tomato juice, lemon juice, balsamics, honey, and Sriracha and stir to combine. Spray a small sheet pan or platter with nonstick spray and pour the tomato juice into it. Cover with film wrap and refrigerate overnight.
- Place celery, green onions, jalapeno, Old Bay seasoning, mayonnaise, and balsamic into a small bowl and stir to combine. Add the crab and fold to combine. Refrigerate until ready to use.
- Cut the tomato aspic into interesting shapes and place on chilled service plates. Top with some avocado slices and then a dollop of crab salad. Garnish with Fustini's Persian Lime olive oil and Roma tomatoes.
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