Bite with Belkys: Summer Crab Salad

The Chef: Brian Molloy
Nikki Beach Club
1 Ocean Dr.
Miami Beach (305) 538-1231

The Ingredients:

1 lb. Jumbo Lump Crab Meat
3 tbs. creme fraiche
2 tbs. lemon juice
2 tbs. chopped mint
2 tbs. chopped tarragon
1 carrot finely diced
2 white turnips finely diced
1 green zucchini finely diced
Lemon Grass Vinaigrette (see below)
Avocado Cream (see below)
9 sliced cherry tomatoes
12 pink grapefruit segments
6 mint sprigs

Avocado Cream
2 large ripe avocados
2 tbs. creme fraiche
2 tbs. leon juice

Lemon Grass Vinaigrette
1 lemongrass stalk
Olive oil
1 tbs. sugar
Seasoning

The Steps:

Make avocado cream by blending the avocados, creme fraiche and half the lemon juice. Put this into a container and top with the rest of the lemon juice set aside.

Mix the crab with the creme fraiche, lemon juice and the herbs. Season and chill.

Marinate the vegetables with some of the vinaigrette.

To assemble place pastry cutter on each plate and spoon in the vegetables then add the crab mix. Spoon the avocado cream on top and spread evenly. Remove the mold and put two segments of grapefruit and mint sprigs on top. Drizzle the rest of the vinaigrette around the plate, then garnish with tomatoes.

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