Chef Claire Robinson prepared Layered Crab Salad and Herb Aioli in the Good Day Cafe.
Layered Crab Salad, courtesy of Claire Robinson (5 Ingredient Fix)
8 ounces fresh lump crabmeat, picked over
1 tablespoon finely chopped chives, divided
2 ½ teaspoons lemon-flavored olive oil, divided
Kosher salt and freshly cracked black pepper, to taste
2 medium vine-ripened tomatoes, seeded and finely diced
1 avocado, peeled, pitted and cut into ¼ inch dice
Put the crabmeat in a small bowl and gently toss it with 1 teaspoon chives, 1 teaspoon lemon olive oil, and salt and pepper until combined. In a second bowl, mix the tomatoes with ½ teaspoon lemon olive oil and salt and pepper. Put the diced avocado in a third bowl, add the remaining 1 teaspoon lemon olive oil, 1 teaspoon chives, salt and pepper and toss well.
To assemble, divide 14 of the crab among four 6-ounce wide-rimmed glasses. Top the crab in each glass with ¼ of the tomatoes, followed by ¼ of the avocado. Use the remaining crabmeat to garnish each glass and sprinkle the remaining chives evenly over each salad. Serve immediately or chill and serve within an hour.
Yield: 4 servings
Herb Aioli, courtesy of Claire Robinson
1 teaspon Dijon mustard
2 tablespoons freshly squeezed lemon juice
3 tablespoons fresh tarragon leaves
Kosher salt and freshly cracked black pepper to taste
1 large egg yolk
1 cup plus 2 tablespoons garlic infused olive oil
Place mustard, lemon juice, tarragon and salt and pepper in a blender and puree until smooth. Add egg and with the motor running slowly add oil to mixture until it is thickened and fully incorporated. Ifit starts to look like it is separating, stop adding oil and keep motor running. It will come together and then continue adding oil. Aioli can be stored in airtight container chilled for up to 2 days.
Yield: I cup
Be Your Own Chef: Want something spicy? Try adding some sirracha instead of the tarragon. Feel free to substitute any fresh herb, they will all work here.
California Crab Sandwich, courtesy of Claire Robinson
Add some of the Herb Aioli into the remaining Crab Salad. Stir to mix. Serve on open Arnold Sandwich Thins for pretty presentation.
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