Tomato and crab salad

August 20, 2009 12:00:00 AM PDT
Chef Bruce Aidells demonstrates the simple steps to this fresh and impressive dish.

A Recipe from Tom Douglas ( tomdouglas.com)

Tomato & Crab Salad:

For the Crab with Remoulade:

  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon creole mustard or whole grain mustard
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1.5 teaspoons red wine vinegar
  • 1.5 teaspoons Tabasco sauce
  • 1.5 teaspoons of paprika
  • 3/4 cup olive oil
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green onions or scallions, white and green parts
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons peeled and grated fresh horseradish
  • 1 teaspoon minced garlic
  • Kosher salt
  • 1 lb fresh Dungeness crabmeat, picked over for bits of shell and cartilage
  • Opal basil

Tomatoes:

  • 2 lbs fresh tomatoes
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper

To make the remoulade, put the egg yolks in a food processor. Add the lemon juice mustard, ketchup, Worcestershire, vinegar, Tabasco, and paprika and pulse until combined. Add the oil in a slow steady stream while the processor is running. The mixture will thicken and emulsify. Add the celery, green onions, parsley, horseradish and garlic and pulse once or twice. Season with salt. Remove the remoulade from the processor and refrigerate.

Put the crabmeat in a bowl and toss with the chilled remoulade. The amount of remoulade for this recipe is just about right for 1lb of crabmeat.

Slice the fresh tomatoes in 1/4 inch rounds placing a few slices on the plate for each person. Drizzle the olive oil and vinegar on the tomato and sprinkle with salt and pepper to taste. Divide the crabmeat and remoulade mixture in 1/6 and place a mound on top. Garnish with the opal basil

About Chef Bruce Aidells:
Bruce Aidells is America's "go-to guy" for all issues involving meat and meat cookery. He is called upon for information and insights for most national newspapers, including the New York Times, Washington Post, Los Angeles Times, Chicago Tribune and many more. Aidells, who founded Aidells Sausage Company in 1983, also has a reputation as an innovator in the gourmet sausage industry. While he left the sausage company in 2002 to continue to pursue his food-writing career, he is still considered a renowned expert on charcuterie and salumi.

Since 1982, Aidells has written 11 cookbooks. Four have received cookbook award nominations. His first book, with Denis Kelly, Hot Links and Country Flavors, received the IACP Julia Child award for best single subject cookbook in 1991. The Complete Meat Cookbook was nominated for a James Beard Award in 1999 and Bruce Aidells's Complete Pork Book received another Beard nomination in 2005. His other titles include Flying Sausages and Bruce Aidells' Complete Sausage Cookbook. In addition, Aidells contributed to The Joy of Cooking, 1997 Edition, writing the meat, poultry and stuffing chapters. Aidells recipes have appeared in over 30 cookbooks as a guest contributor and he wrote the key meat tips for The All New Good Housekeeping Cookbook.

Aidells has often appeared as a guest on TV and for the last 3 years has had a regular cooking segment on View From The Bay on KGO, the San Francisco affiliate of ABC.

Aidells has appeared on NBC Today, Martha Stewart Living Al Roker on the Road, The FoodTV Network and many other cooking shows.

Aidells is a frequent guest not only on local Bay Area radio but many national shows including Fresh Air with Teri Gross, The Splendid Table and Everyday Cooking with Martha Stewart.

Aidells is a contributing editor at Bon Appetit Magazine and Eating Well Magazine as well as a regular contributor to Fine Cooking, Food and Wine, Gourmet, Cooking Pleasures, Real Food and Cooking Light Magazines.

Bruce Aidells is married to Nancy Oakes, Executive Chef and Co-Owner of San Francisco's top rated restaurant, Boulevard Restaurant. Aidells and Oakes live in the San Francisco Bay Area and the Sonoma Wine Country.


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