Crab, Avocado and Cucumber Tian with Gazpacho Couli

Name: Crab, Avocado and Cucumber Tian with Gazpacho Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces jumbo lump crab, picked over to remove cartilage and bones; 1 -ounce avocado, diced; 1 -ounce cucumber, diced; 1 -ounce tomato concasse; 1/4 -ounce shallots, finely chopped; 1/4 -ounce chives, finely sliced; 1/2 lemon, juiced; 2 ounces mayonnaise; 2 ounces stiffly beaten whipped cream; Salt and pepper, to taste; 2 tablespoons gazpacho coulis, recipe follows; 3 to 4 sprigs chervil or leaves of basil, for garnish; 1 tomato, peeled and seeded; 1/2 teaspoon tomato paste; 1 small cucumber, peeled and seeded; 1 red bell pepper, seeded; 1 clove garlic, peeled and cleaned; 1 rib celery, cleaned and trimmed; Extra-virgin olive oil; Salt

Servings: persons

3 ounces jumbo lump crab, picked over to remove cartilage and bones
1 -ounce avocado, diced
1 -ounce cucumber, diced
1 -ounce tomato concasse
1/4 -ounce shallots, finely chopped
1/4 -ounce chives, finely sliced
1/2 lemon, juiced
2 ounces mayonnaise
2 ounces stiffly beaten whipped cream
Salt and pepper, to taste
2 tablespoons gazpacho coulis, recipe follows
3 to 4 sprigs chervil or leaves of basil, for garnish
1 tomato, peeled and seeded
1/2 teaspoon tomato paste
1 small cucumber, peeled and seeded
1 red bell pepper, seeded
1 clove garlic, peeled and cleaned
1 rib celery, cleaned and trimmed
Extra-virgin olive oil
Salt

1
In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together.
2
In a larger, separate bowl, fold the mayonnaise with the whipped cream.
3
Using a spatula, fold the crab mixture into the mayonnaise mixture.
4
Adjust seasoning with salt and pepper.
5
Place a 3-inch round cookie cutter in the center of a chilled plate.
6
Fill the cookie cutter with the crab salad and remove the cookie cutter.
7
There should be a cylinder of crab salad.
8
Drizzle the gazpacho coulis around the crab salad, and garnish with chervil or basil.
9
In a food processor, liquefy the tomato, tomato paste and cucumber.
10
Juice the red pepper, garlic, and celery.
11
With the food processor running, add the juice and olive oil to the tomato puree.
12
Season with salt.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 ounces jumbo lump crab, picked over to remove cartilage and bones, 1 -ounce avocado, diced, 1 -ounce cucumber, diced, 1 -ounce tomato concasse, and more.

Yes, Crab, Avocado and Cucumber Tian with Gazpacho Coulis falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab, Avocado and Cucumber Tian with Gazpacho Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions