Studio 5 is live! Click here to watch.

Metropolitan’s Crab Salad

Crab salad
8 oz. fresh crab meat
1/2 T. Dijon mustard
4 leafs chopped basil
1 T. bread crumbs
3 T. extra virgin olive oil
salt and pepper
3 large round tomatoes


First, blanch tomatoes in boiling water for about 30-45 seconds, place in a ice bath to cool, then peel the skin and cut into quarter wedges. Remove the seeds and the inside meat.

Take each tomato petal and lay on a piece of plastic wrap, cover with another piece of plastic wrap, cover with another piece of plastic and lightly pound the tomato, just enough to make it slightly larger. Set aside in the refrigerator.

For the crab mix, pick through the crab to remove any bits of shell. Then place in a bowl and add mustard, basil, breadcrumbs, olive oil, and salt and pepper to taste.

Chef’s Note: Do not over mix the crab mixture.
Lemon cream
1/2 cup lemon juice
5 egg yolks
1 T. butter
2 T. sugar
1/4 cup heavy cream
pinch salt


In a glass bowl, whisk together lemon juice, salt, sugar, and egg yolks. Then add butter, and place over a pot of simmering water. Stir curd mixture witha wooden spoon occasionally. Let cook until the curd starts to thicken (about 20-30 minutes). Remove from heat, strain and add cream. Adjust the seasoning to taste.

Chef’s Note: Don’t make this cream too sweet. This is a savord curd. The little bit of sugar is to offset the tart lemon flavor.

Add comment