Wild Alaskan Crab Gazpacho and Cucumber Mignonette

A refreshing summer meal that tingles your taste-buds while nicely portraying Wild Alaskan Crab


  • 2 lbs whole Roma tomatoes
  • 1/1/2 lbs watermelon
  • 3 small jalapeños
  • 2 red bell peppers
  • 1 garlic clove
  • ½ lime
  • 1 lb picked Wild Alaskan Crab
  • 1 avocado
  • 1/3 cucumber
  • 1 medium shallot
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Old Bay
  • Salt
  • Olive oil


  1. On a stove-top burner, char 2 jalapeños and the red bell peppers until the skin turns dark. You can also set your oven to broil and set them on a baking sheet on the top rack. Make sure to rotate the peppers to get an even char.
  2. Peel the peppers and add the peppers, watermelon, garlic, juice of ½ lime and a pinch of salt to the blender. Blend on high until puréed and then strain with a fine mesh strainer into a large bowl or container.
  3. Bring a large pot of salted water to a boil. In a large bowl add ice about halfway full. Once the water has boiled, blanch each tomato for about 10-15 seconds and then put into the ice bath immediately.
  4. Peel each tomato, add to a blender and purée. Once smooth, strain with a fine mesh strainer into the container containing the watermelon-pepper liquid.
  5. In a small bowl, dissolve the sugar and Old Bay in the apple cider vinegar.
  6. Dice 1/3 cucumber, shallot, and 1 jalapeño very small. Add to the small bowl with the sugar vinegar mixture
  7. Cube the avocado to a similar size of the picked crab and toss with a little olive oil and Old Bay.
  8. To plate, place the crab mixture into the center of a bowl. Pour the watermelon-tomato liquid to the bowl around the crab. Spoon a few spoonfuls of the cucumber mignonette into the liquid. Season to taste with lime and Old Bay.

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