Seafood » Crab Cannelloni w/ Heirloom Tomatoes & Edible Flowers
Farm-to-table ingredients make up an innovative "cannelloni." Heirloom tomatoes and an array of edible leaves and flowers add texture, fragrance and beauty.
Print Recipe
Serves 4
Ingredients
For the Crab
- 4-5 thin slices of daikon radish
- 1 lb lump crab meat
- ½ cup mayonnaise
- 2 tbsp baby leeks, finely diced
- 2 tbsp carrot, finely diced
- salt
- pepper
For the Heirloom Tomatoes
- 2 large heirloom tomatoes
- 2 tbsp olive oil
- 1 tsp sherry vinegar
- sea salt
Mixed Herbs & Edible Flowers (suggestions):
- micro basil
- bronze fennel
- purslane
- chive flowers
- nasturtium leaves & flowers
- pansies
- borage
- bee balm
How-to
- In a bowl, mix the crab meat, leeks, carrots and mayonnaise. Season the mixture with salt and fresh ground pepper
- Thinly slice the daikon on a mandolin lenghtwise to create a large sheet. This will create the "pasta" for the cannelloni
- Place 3 tbsp of crab salad on top of each sheet of radish and roll into a cylinder like a sushi roll and set aside
- With a box grater, grate the tomatoes into a mixing bowl, add the olive oil and sherry vinegar. Season with salt and pepper
Assemble the Dish
- Place ¼ cup of the grated tomato into the bottom of a shallow soup bowl
- Arrange the cannelloni on top of the tomatoes and garnish with the assorted herbs and flowers
Comments (1)
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Posted Friday, September 11, 2009, at 9:41 pm by LDGourmet:This was as delicious as it looks. Thanks Chef! (my sunburn's just about subsided, how about yours?)
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