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Recipe: Pyramid of Crabmeat, Tomato and Avocado with Gazpacho


Pyramid of Crabmeat, Tomato & Avocado with Gazpacho
Courtesy of Chef Saint Julien, of Le Saint Julien Restaurant

Serves 6

• 6 large tomatoes
cress, to garnish
1 tbsp chopped chives
300ml gazpacho
3 tbsp mayonnaise
300g crabmeat (preferably Dungeness crab)
1 tbsp Pommery mustard (or wholegrain Dijon mustard)
100ml olive oil, preferably from Nyons, France


• In a mixing bowl, combine the raw crabmeat with the mayonnaise and Pommery mustard.
   In another mixing bowl, peel and mash the avocados with a fork.
   Add the lemon juice and chopped onion. Season with Tabasco sauce and salt.
• To prepare the tomatoes, pierce the skin, forming a cross, on the bottom of each tomato.
   Plunge in boiling water for a minute and then in iced water. Remove the skin and cut each
   tomato into four slices.
• To prepare the pyramids, lay the slices of one tomato on a flat surface.
   Spread the avocado onto two slices and the crabmeat onto one slice.
   Stack them and transfer to a serving plate. Repeat this layering with all the tomatoes.
   Drizzle the olive oil around, garnish with the cress and chopped chives and serve with a bowl
   of gazpacho on the side. 

Chef’s Tips:

    * Everything in this dish must be very fresh.
    * Pick tasty, juicy beef tomatoes.
    * The gazpacho can be prepared in advance.