Ingredients
GAZPACHO
- 1/4 teaspoon celery seed
- 2 large tomatoes (1 pound), seeded and cut into 1/4-inch dice
- 2 Kirby cucumbers (1/2 pound), seeded and cut into 1/4-inch dice
- 2 jalapeos, seeded and very finely chopped
- 1 yellow bell pepper, cut into 1/4-inch dice
- 1 celery rib, peeled and cut into 1/4-inch dice
- 1 small red onion, very finely chopped
- 1 cup tomato juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon finely grated lime zest
- 2 tablespoons drained horseradish
- 2 tablespoons fresh lime juice
- 1/2 cup coarsely chopped cilantro leaves
- Salt
AVOCADO MOUSSE
- 1 Hass avocado, very coarsely chopped
- 3 tablespoons fresh lime juice
- Salt
CRAB CAKES
- 1 tablespoon vegetable oil, plus more for frying
- 4 large scallions, finely chopped
- 1 small red onion, finely chopped
- Salt and freshly ground pepper
- 1 large egg
- 2 tablespoons whole-grain mustard
- 2 teaspoons fresh lime juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
- 1 pound jumbo lump crabmeat, picked over
- 1 1/2 cups fresh bread crumbs
Description
Food & Wine
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