Today's recipe "Dungeness Crab Timbale" from Chef Wayne Johnson at Andaluca (Seattle, WA) is a great refreshing summertime appetizer that is fresh and light. The Timbale is layered with avocado, hearts of palm and crab meat that is flavored with a mayonnaise and Champagne Vinaigrette.  It is then topped with a gazpacho salsa that adds an interesting twist.  As Chef Wayne says "Traditionally gazpacho is a summertime cold soup. This is Andaluca's version, borrowed recipe turned into a relish". 

Dungeness Crab Timbale

• Avocado Palm heart Salsa, see recipe below
• Champagne Vinaigrette, see recipe below
• Dungeness Crab Mix, see recipe below
  

Crab Timbales are assembled carefully.  You can use PVC Pipe (2-3" radius), cut into 6" tubes.  Place the PVC on parchment paper and fill 2 inches into the pipe with the Avocado mixture using a pastry bag. Next, fill the pipe with the Crab mixture, leaving about 1" room at the top.  Press down the crab mix gently so the timbale has a solid base.  

Next, strain the Gazpacho Salsa.  After all excess liquid is gone, fill in remaining section of the timbale with the salsa.

Let sit for at least 3 hours before serving.  Best to sit overnight for firm standing timbales.

Garnish with a field green salad with Champagne Vinaigrette, Frissee, Grapefruit segments, chives and pea vines.

Avocado Palm Heart Salsa

• 3 tsp Coriander Seed, ground
• 1/6 cup Lime Juice
• ½ Tbsp Salt
• ½ tsp Black Pepper
• ½ tsp Garlic, minced fine
• 3 each Avocado, diced medium
• 4 oz Hearts of Palm, rinsed and quartered lengthwise, then sliced ¼"
• 1 Tbsp Olive Oil
  

In a bowl, whisk together coriander seed, lime juice, garlic, olive oil, salt and pepper until well mixed.  Gently fold in avocado and hearts of palm until coated.  Add whole avocado pit to finished product to prevent browning.  Refrigerate.    

Champagne Vinaigrette

• ½ cup Champagne Vinegar
• 1 ¼ tsp Salt
• 1/3 tsp White Pepper
• 1 cup Olive Oil
• ¾ Tbsp Lemon Zest, minced
• ¼ Tbsp Dijon Mustard
• ½ cup Canola Oil    
  

Pour Vinegar into stainless steel mixing bowl.  Add remaining ingredients and whisk all.  Refrigerate.

Dungeness Crab Mix  

• 2 ½ lbs Fresh Crab Meat
• 1/3 cup Mayonnaise
• 1/3 cup Champagne Vinaigrette
• ¾ tsp Salt
• ¼ tsp Pepper
  

In a stainless steal bowl, mix mayonnaise and vinaigrette together with a whisk.  Using a spatula or spoon, gently fold in crab meat.  Refrigerate.

Gazpacho Salsa

• 4 Tbsp Red Bell Pepper, 1/8" brunoise
• 4 Tbsp Yellow Bell Pepper, 1/8" brunoise
• 6 Tbsp Cucumber, peeled, seeded, 1/8" brunoise
• 4 Tbsp Roma Tomato, seeded, 1/8" brunoise
• 4 Tbsp Lime Segments, 1/8" brunoise
• 4 Tbsp Orange Segments, 1/8" brunoise
• 4 Tbsp Celery, 1/8" brunoise
• 2 Tbsp Red Onion, 1/8" brunoise
• ¼ Tbsp Jalapeno, seeded, minced
• 1 Tbsp Cilantro, fine Chiffonade
• 2 Tbsp Olive Oil
• 1 Tbsp Sherry Vinegar
• 1 Tbsp Lemon Juice, fresh
• ¼ Tbsp Salt
• ¼ tsp Celery Salt
• ¼ tsp Sugar
  

Combine all ingredients in a stainless steel bowl, stirring gently until all ingredients are well mixed.  Refrigerate. 

About Andaluca

At Andaluca, Executive Chef Wayne Johnson gathers fresh local products and uses the seductive flavor of Mediterranean spices such as cumins, saffrons, paprikas and cinnamons to produce a palate of unique and flavorful menu items.  Under his supervision, Andaluca has won "Seattle's Best Mediterranean Restaurant" award three years running and Seattle Magazine's "Best Overall Restaurant" award. It is listed in the ZAGAT Survey 2003 as one of "Seattle's Top Mediterranean Restaurants" as well as being recognized in the top forty for Decor.