Tomato confit and crab napoleon

Name: Tomato confit and crab napoleon
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 1¼ cups sour cream; 1 pound crabmeat, picked over for shells and cartilage; 1 pound crabmeat, picked over for shells and cartilage; 1 pound crabmeat, picked over for shells and cartilage; Salt and cayenne pepper; Salt and cayenne pepper; Juice of 2 lemons; ¼ cup minced cilantro; Tabasco sauce to taste; 1 teaspoon good balsamic vinegar (optional); 24 pieces Tomato Confit; ½ cup minced chives

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Little cakes with alternating layers of tomato confit (that’s the “crust") and crab salad. An impressive and tasty summer dish.

Ingredients

1 pound crabmeat, picked over for shells and cartilage
1¼ cups sour cream
Juice of

Starter
Fish course
Pescatarian
Gluten-free
Summer

Method

Mix together the crabmeat, ¼ cup of the sour cream, the lemon juice, cilantro, and salt and cayenne to taste. Taste and adjust the seasoning if necessary.
On a flat work surface such as a cutting board, make a layer of 2 pieces of tomato slightly overlapping; top with a s