Maine Crab Tart, Cucumber, Cilantro and “Broken” Cumin Vinaigrette

R

richard-in-cincy

Well-known member
My notes:

This recipe is not only good but also aesthetically pleasing to look at.

I lightly forked the crab and used a 3” x 1-1/4 cutter from my set for the mold.

I watched Jim Coleman on PBS Saturday and got the idea of roasting two olive oil brushed portabella mushrooms with gills scraped out at 475 degrees F. for 6 to 8 minutes. My time was 7 minutes and I placed the tarts on the mushrooms.

Oh poor me… I have 2 oz. of jumbo crab meat left in the fridge. I guess I’ll just squeeze some lemon over it tonight…

http://www.theworldwidegourmet.com/fish/crab/radius-boston.htm

 
Thank you Sandy! I am going to make this for my mother-in-law and her visiting friend...

who will be returning home after a day of sight-seeing. I will surprise her and have this waiting so she will not have to make dinner tonight. I am going to use shrimp instead of the crab, but it sounds wonderful! Thanks!

 
ISO info' re: cumin vinaigrette

This recipe sounds great but I'm not sure of the measurements on the cumin vinaigrette. How did you make it (i.e., the ratio of oil to rice wine vinegar)? And do you toast the cumin seeds first, then grind them?? Thanks smileys/smile.gif

 
Ann, I guessed at and used 1 tsp. rice wine vinegar & 1 tsp. of evoo. I used

my mortar and pestle to crush the cumin seeds. I didn't think to toast the cumin seeds but that sounds like a great idea!

 
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