Jumbo Lump Crabmeat Timbale In A Clear Tomato Juice

Recipe Ingredients

		Clear Tomato Juice
3 lbs	1362g / 48oz	Very ripe tomatoes - seeded, quartered
1/2 teaspoon	2.5ml	Kosher salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
3 tablespoons	45ml	Vodka
		Crabmeat Timbales
1 lb	454g / 16oz	Jumbo lump crabmeat - picked over
		For shells and cartilage
1 teaspoon	5ml	Chopped fresh parsley
1 teaspoon	5ml	Chopped fresh tarragon
1 teaspoon	5ml	Minced chives
2 tablespoons	30ml	Extra-virgin olive oil
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1/4 cup	36g / 1.3oz	Finely-diced zucchini - green part only
1/4 cup	36g / 1.3oz	Finely-diced yellow squash - yellow part only
1/4 cup	36g / 1.3oz	Finely-diced red pepper
4 teaspoons	20ml	Thinly-sliced fresh basil leaves

Recipe Instructions

Place the tomatoes in a food processor and pulse to chop, not puree. Season with the salt and white pepper. Place in a large piece of cheesecloth and draw up the ends to form a tight package. Hang over a bowl overnight in the refrigerator.

Discard the tomatoes. (If the tomato juice is not perfectly clear, strain through a coffee filter.) Stir in the vodka and adjust the seasoning, to taste. Cover tightly with plastic wrap and refrigerate until ready to use.

Combine the crabmeat, parsley, tarragon, chives, extra-virgin olive oil, salt, and white pepper in a medium bowl, and mix gently.

Place a 1/2-cup ring mold (or 3-inch diameter ring) in the center of a shallow, rimmed soup bowl. Stuff 1/2 cup of the crabmeat mixture into the mold, and ladle 1/2 cup of the tomato water into the bowl. Remove the ring mold, and garnish the rim of the bowl with 1 tablespoon each of the zucchini, squash, and red bell pepper. Sprinkle 1 teaspoon of the basil in the broth and serve immediately.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E33) - from the TV FOOD - NETWORK

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