Jumbo Lump Crabmeat Timbale in a Clear Tomato Juice Recipe

Name: Jumbo Lump Crabmeat Timbale in a Clear Tomato Juice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds very ripe tomatoes, seeded and quartered; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground white pepper; 3 tablespoons vodka; 1 pound jumbo lump crabmeat, picked over for shells and cartilage; 1 teaspoon chopped fresh parsley; 1 teaspoon chopped fresh tarragon; 1 teaspoon minced chives; 2 tablespoons extra-virgin olive oil; 1 teaspoon salt; 1/2 teaspoon freshly ground white pepper; 1/4 cup finely diced zucchini, green part only; 1/4 cup finely diced yellow squash, yellow part only; 1/4 cup finely diced red pepper; 4 teaspoons thinly sliced fresh basil leaves

Servings: persons

3 pounds very ripe tomatoes, seeded and quartered
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
3 tablespoons vodka
1 pound jumbo lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 teaspoon minced chives
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/4 cup finely diced zucchini, green part only
1/4 cup finely diced yellow squash, yellow part only
1/4 cup finely diced red pepper
4 teaspoons thinly sliced fresh basil leaves

1
Place the tomatoes in a food processor and pulse to chop, not puree.
2
Season with the salt and white pepper.
3
Place in a large piece of cheesecloth and draw up the ends to form a tight package.
4
Hang over a bowl overnight in the refrigerator.
5
Discard the tomatoes.
6
(If the tomato juice is not perfectly clear, strain through a coffee filter.)
7
Stir in the vodka and adjust the seasoning, to taste.
8
Cover tightly with plastic wrap and refrigerate until ready to use.
9
Combine the crabmeat, parsley, tarragon, chives, extra-virgin olive oil, salt, and white pepper in a medium bowl, and mix gently.
10
Place a 1/2-cup ring mold (or 3-inch diameter ring) in the center of a shallow, rimmed soup bowl.
11
Stuff 1/2 cup of the crabmeat mixture into the mold, and ladle 1/2 cup of the tomato water into the bowl.
12
Remove the ring mold, and garnish the rim of the bowl with 1 tablespoon each of the zucchini, squash, and red bell pepper.
13
Sprinkle 1 teaspoon of the basil in the broth and serve immediately.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3 pounds very ripe tomatoes, seeded and quartered, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground white pepper, 3 tablespoons vodka, and more.

Yes, Jumbo Lump Crabmeat Timbale in a Clear Tomato Juice falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jumbo Lump Crabmeat Timbale in a Clear Tomato Juice

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