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As we come into the end of summer, something light and fresh is what I had in mind when I created this dish. Photo credit Jai Williams
 

Grilled Tomatoes With Pesto and Crab Compote

1 oz of lump crab
1 oz of back fin crab
1 jalapeno, stemmed and sliced lengthwise
2 ripe but firm tomatoes
¼ yellow onion

Pesto
2 bunches of basil
A few cloves of garlic
¼ cup pine nuts
½ cup of olive oil

Seasonings
Old Bay seasoning
Garlic powder
Cracked black pepper
Cracked sea salt
1 lemon

Cut tomatoes into thick slices. Crack black pepper, salt, and garlic powder over the tomatoes. Grill the jalapeños and tomatoes, until char lines occur, about  3-5 minutes.

In a food processor, place basil, pine nuts and garlic cloves. Slowly add olive oil. Season with salt and pepper. Continue to taste and blend to your liking and thickness.

In a small bowl mix crabmeat, Old Bay seasoning, and a few squeezes from a lemon sans the seeds. Set aside. Take the jalapeños and onions and chop into small pieces. Lightly coat the bottom of a saucepan with olive oil. Saute jalapeños and onions over medium heat until they sweat. Turn down heat, and add crab mixture. Saute together between 1-2 minutes. Add white wine to deglaze pan. Take off heat and place aside.

Place a slice of the tomato on a plate. Add a thin layer of pesto to barely coat the tomato.Continue this process until the last tomato slice. Top with crab mixture and spread sparingly around the plate.

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