Crab Salad With Tomato-Sake Gelée


  • ¾ pound ripe tomatoes, chopped
  • ¼ cup sake
  • Salt
  • 1 packet gelatin, softened in 3 tablespoons water
  • 1 pound jumbo lump crabmeat or cooked and peeled small shrimp
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • 8 basil leaves, very thinly sliced
  • Freshly ground black pepper
  • ½ cup finely diced cucumber
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      123 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 17 grams protein; 73 milligrams cholesterol; 435 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6


  1. Purée the tomatoes in a food processor. Strain through a fine-meshed sieve into a small saucepan. This should yield about 1 cup liquid. Add the sake to the tomato water and heat over a medium-low flame until very warm to the touch. Season to taste with salt. Remove from the heat and stir in the gelatin until it is fully dissolved. Pour into a pie dish or other baking dish. Chill until firm.
  2. Just before serving, put the crab in a bowl. Add the lemon zest, lemon juice, olive oil and basil. Season with salt and pepper and toss lightly. Place a small mound to one side of each of 6 plates.
  3. Unmold half the gelée (reserving the rest for another use — with goat cheese and toasts, for instance) and chop into small pieces. Spoon in a line or half-moon shape next to the crab. Then spoon the cucumber next to the gelée.

25 minutes, plus chill time

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