Crab in a White Gazpacho with Sweet Red Grapes and Toasted Marcona
Almonds Tossed in Spanish Smoky Paprika
By Chef Jeff Jake, The Lodge
at Pebble Beach, Pebble Beach, CA
Participant: Cooking for Solutions
(use organic when possible)
12 oz. Dungeness Crab Meat*
4 oz. Marcona Almonds (blanched)
4 oz. Marcona Almonds (toasted)
3 slices Bread (day-old , remove crust)
1 lg. Clove Garlic
1/2 cup Extra Virgin Olive Oil (St. Helena Cafferata)
2 tbls. St. Helena Cabernet Vinegar
4 cup Ice Water
1 cup Croutons (toasted)
24 Seedless Grapes (cut in half)
2 tspn. Spanish Smoky Paprika
1. For the gazpacho:
In a blender place blanched almonds, garlic and a pinch of salt
(if almonds are not salted). Blend on medium to fine grind.
Soak bread in cold water and squeeze to remove most of the water.
2. Start the blender with almond mixture and
add bread slowly to incorporate all ingredients.
3. Add oil in steady stream, then vinegar.
Add 1 cup water and blend. Transfer to bowl and stir in remaining
3 cups of water. Strain, pressing down on ingredients to extract
all liquid. Adjust salt and vinegar.
4. Crush toasted Marcona almonds and toss with
Place a 4-oz. ladle of gazpacho in a rimmed bowl. Add 2 oz.
of Dungeness crab in the center and surround with grape halves,
croutons and sprinkle with the smoky paprika tossed Marcona
*Seafood Watch~ recommends trap-caught Dungeness crab from the
U.S. and Canada.