Crab Salad with Corn Relish

INGREDIENTS:
1/4 cup tomato, finely diced
3/4 shallot, finely diced
1 tbsp cilantro, minced
2 tbsp chives, finely diced
3 tbsp lemon juice
2 tbsp extra virgin olive oil
1 lb jumbo lump crab meat
24 slices cucumber, 1/8” thick cut lengthwise on cucumber
4 ears yellow corn
4 ears purple corn
1 small red pepper, small dice
1/2 jalapeño, small dice
3 purple spring onion, cut thin bias
1/4 cup sherry vinegar
1/4 cup olive oil
Salt & pepper to taste
Micro greens to garnish

INSTRUCTIONS:
1. Gently pick through the crab meat to discard any shells.
2. Fold in crabmeat, tomato, shallot, cilantro, chives, lemon juice, and extra virgin olive oil. Season with salt and pepper.
3. Cut corn kernels away from the ears.
4. Combine yellow and purple corn, red pepper, jalapeño, purple spring onions, sherry vinegar, and olive oil. Mix well and season with salt and pepper.

ASSEMBLY:
1. Lay out three cucumber slices and season with salt and pepper.
2. Place two ounces of crab salad on the edge of the cucumbers and roll to create a 3” cucumber roll with crab salad inside.
3. Place a generous amount of corn relish on a plate. Place the rolled salad on top. Garnish with Sauce Gazpacho around the base of the plate and micro greens on top of the cucumber roll.

SAUCE GAZPACHO
1 whole tomato, whole
1 tsp sherry vinegar
1 pinch cayenne pepper
1 dash lemon juice
Extra virgin olive oil as needed
Salt & pepper to taste

Core the tomato. Cut the tomato in half and then into wedges. Combine tomato, sherry vinegar, cayenne, lemon juice, and a little olive oil. Puree in a blender. Add extra virgin olive oil to create a smooth pureed consistency. Season with salt and pepper.

ABOUT THIS RECIPE:
Chefs – Daniel Pochron & Matthew Mason (owner): Mason’s Restaurant (Talbot County)
Producers – Keith Nielsen & John Alexander Hochmuth III: Davon Crest II Farms (Talbot County)
Try it with: Bordeleau Vineyards & Winery; Pinot Grigio