Maine Crab Tart, cucumber, cilantro and Recipe
Maine Crab Tart, cucumber, cilantro and
Total time: 15 to 30 minutes

Preparation time: 20 minutes
Cooking time: None

Difficulty: Easy
Chef's Note

In 1985, Brooklyn-born Michael Schlow traded a baseball scholarship and a 92 mile-an-hour fastball for a set of Wusthof knives and a place at the Academy of Culinary Arts in New Jersey. It marked the beginning of a journey that in January 1999 led to the opening of Radius, a restaurant that has garnered the most prestigious awards. Schlow is part of a new generation of chefs, and Radius, featuring his contemporary cuisine, has become a hot spot of East Coast gastronomy.

Ingredients for 2 servings
- 175 g (6 oz.) crabmeat
- 1 tbsp. mayonnaise
- A pinch of fresh thyme
- 1 tsp. chopped chives
- 1 tbsp. chopped green onions
- Juice of 1/2 lemon
- 2 tbsp. extra virgin olive oil
- 4 tbsp. peeled and diced cucumber (perfect dice 1/4"x1/4")
- 1 tbsp. rice wine vinegar
- 2 tbsp. olive oil
- A small pinch of cumin
- 2 pinches of chopped cilantro
- Salt, pepper and white sugar

You will need two small mixing bowls and two 3"ring molds (or the cut Dixie cups)

  1. In the first bowl, combine the crab, mayo, thyme, chives, shallots, lemon. olive oil.
  2. Season the crab mixture with salt, pepper, sugar (if necessary)
  3. In the second bowl, combine the cucumbers with a bit of salt, the rice wine vinegar, cumin vinaigrette and cilantro.
  4. Place both bowls in the refrigerator until ready to serve.
  5. Mold crab mixture in the center of the plate;
  6. garnish with seasoned cucumber on top.
  7. Drizzle with cumin vinaigrette.
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