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White Gazpacho With Crab Salad

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White Gazpacho With Crab Salad

Ingredients

  • gazpacho
  • 1-1/2 cup 3/4-inch cubes of day-old rustic bread, crust removed
  • 2/3 cups unsalted blacnched whole almonds
  • 1 whole small fennel bulb (about 6 ounces) stalks and core removed, bulb chopped, reserve a few of the frilly fronds for garnish
  • 1/2 cup chopped sweet or yellow onion
  • 1/2 whole seedless cucumber, peeled and chopped
  • leaves from 4 fresh oregano sprigs
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons (additional) extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • kosher salt and freshly ground black pepper
  • crab salad
  • 1-1/2 cup jumbo lump crabmeat, picked over and drained well
  • 1/2 whole small carrot, peeled and minced finely
  • 1/2 stalk celery, minced finely
  • 1 tablespoon brandy
  • 1 teaspoon store-bought hot sauce, or to taste
  • 1/3 cup mayonnaise
  • kosher salt and freshly ground black pepper
  • 2 cups baby salad greens
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Published 2014-09-09 12:24:05 (2 years ago).

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