Doctor's Review: Medicine on the Move

December 15, 2017
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Lemongrass gazpacho with chili crab

This is a great lunch dish with some Asian flavour and chili crab to spice it up

For the gazpacho
1 large onion, quartered
3 ribs celery, coarsely chopped
1 cucumber, peeled and seeded, coarsely chopped
4 tomatoes, quartered
2 c. (500 ml) loosely packed fresh cilantro leaves
1 tbsp. (15 ml) finely chopped lemongrass
4 tsp. (20 ml) freshly squeezed lime juice
2 tsp. (10 ml) freshly squeezed lemon juice
salt
2 tsp. (10 ml) sambal oelek (Indonesian chile sauce)
1 tsp. (5 ml) freshly ground black pepper
5 c. (1.25 L) tomato juice
6 shiso (perilla) leaves, finely julienned, for garnish (shiso is related to mint and can be bought at Japanese or farmers’ markets)

For the chili crab
1 lb. (500 g) blue crab or lump crabmeat
2 tbsp. (30 ml) mayonnaise
2 tsp. (10 ml) sambal oelek (Indonesian chili sauce)
2 tsp. (10 ml) sesame seeds, toasted
2 tsp. (10 ml) freshly squeezed lemon juice

To prepare the gazpacho, place the onions and celery in a food processor and pulse to chop. Add the cucumber and pulse again. Add the remaining ingredients, except the tomato juice and shiso, and pulse until everything is finely chopped and well mixed. Add the tomato juice and pulse once or twice. Transfer to a bowl, cover and refrigerate until well chilled.

For the crab, combine the ingredients in a bowl and mix well. Chill until ready to serve.

To serve, ladle the gazpacho into a shallow bowl and top with a scoop of the crab. Garnish with shiso and serve. Serves 6.

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