INGREDIENTS
Crab Salad:
5 oz. – whole crab meat
juice and zest 1/2 lemon
5 – large basil leaves, chopped
salt and pepper to taste
Honey Croutons:
2 cups – bread, cubed 1/2 inch
1 1/2 T – olive oil
1 T – wildflower honey
salt and pepper to taste
Crème Fraiche with Honey:
3/4 cup – crème fraiche
1 T – wildflower honey
Heirloom Tomato Gazpacho:
2 lbs. – Heirloom tomatoes (any color)
1/2 – white onion, halved
3 – garlic cloves
1/2 – large cucumber, peeled and chopped into 2 inch pieces
1/4 cup – olive oil
3 T – wildflower honey
1/4 cup – lime juice (approx. 2 limes)
3 cups – crust-less French bread, cut into 1-2 inch pieces
1 1/2 tsp. – salt
1/2 tsp. – pepper
1/4 – habanero pepper (optional)
DIRECTIONS
To make the crab salad mix the crab, lemon juice, lemon zest, basil, salt and pepper. Set aside
For the crouton pre-heat oven to 375F. Mix the bread cubes with the honey, olive oil, salt and pepper and lay evenly across a baking sheet. Heat in oven for approx. 15 minutes turning every 5 minutes until lightly browned and crispy.
Blanch the tomatoes and onions in a large pot of boiling water for 3 minutes. Remove from the boiling water, cool slightly and remove the skins and stems from the tomatoes.
In a small skillet on medium heat sauté whole garlic cloves with 2 tsp of olive oil until lightly browned 1-2 minutes
In a large food processor or blender add the blanched tomatoes and onions, garlic, cucumber, olive oil, 3 Tbsp. wildflower honey, lime juice, bread cubes, salt, pepper and habanero. Blend until smooth.
Serve tomato gazpacho chilled drizzled with honey crème fresh than topped with crab salad and croutons.