RECIPE: White Gazpacho with Crab

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White Gazpacho and Peekytoe Crab Salad Recipe (makes four portions)
Chef Beau MacMillan, Elements at Sanctuary Resort


For the garnish…
8oz peekytoe crab, shell fragments discarded
¼ cup crème fraiche
zest of 3 lemons
¼ cup sliced chives
8 seedless green grapes, halved for garnish
8 toasted marcona almonds, halved for garnish
20 large yellow celery leaves, for garnish
extra virgin olive oil, to drizzle

For the gazpacho…
¼ cup fennel, large dice
½ cup cucumber, peeled and seeded
¼ cup seedless green grapes
¼ cup toasted marcona almonds
1 oz white verjus
1 oz sherry vinegar
2 T simple syrup
½ cup extra virgin olive oil
salt, to taste


1) To make the gazpacho, combine the cucumber, grapes, almonds, verjus, vinegar, syrup in a blender.  Puree on high and drizzle in the olive oil.  Taste and season with salt.  Pass it through a fine-mesh chinois.
2) To make the crab salad, combine the cleaned crab, crème fraiche, lemon zest, and chives in a stainless steel mixing bowl.  Taste and season with salt.
3) Place a small amount of the crab salad in the serving bowl.  Randomly place four grape halves, four almond halves, and four celery leaves around the bowl and drizzle with extra virgin olive oil.
4) Pour the gazpacho over the crab salad garnish in front of the guest.