Crab Salad With Tomato-Sake Gelée
Updated Oct. 17, 2023
- Total Time
- 25 minutes, plus chill time
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Ingredients
- ¾pound ripe tomatoes, chopped
- ¼cup sake
- Salt
- 1packet gelatin, softened in 3 tablespoons water
- 1pound jumbo lump crabmeat or cooked and peeled small shrimp
- Zest of 1 lemon
- Juice of ½ lemon
- 1tablespoon olive oil
- 8basil leaves, very thinly sliced
- Freshly ground black pepper
- ½cup finely diced cucumber
Nutritional analysis per serving (6 servings)
132 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 20 grams protein; 418 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Purée the tomatoes in a food processor. Strain through a fine-meshed sieve into a small saucepan. This should yield about 1 cup liquid. Add the sake to the tomato water and heat over a medium-low flame until very warm to the touch. Season to taste with salt. Remove from the heat and stir in the gelatin until it is fully dissolved. Pour into a pie dish or other baking dish. Chill until firm.
- Step 2
Just before serving, put the crab in a bowl. Add the lemon zest, lemon juice, olive oil and basil. Season with salt and pepper and toss lightly. Place a small mound to one side of each of 6 plates.
- Step 3
Unmold half the gelée (reserving the rest for another use -- with goat cheese and toasts, for instance) and chop into small pieces. Spoon in a line or half-moon shape next to the crab. Then spoon the cucumber next to the gelée.
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