Compressed Tomato With Crab And Horseradish Recipe

Cooking Directions

• STEP 1.Start by preparing the tomatoes. Slice them into thick rounds and remove the seeds.
• STEP 2.Place the tomato rounds in a single layer on a baking sheet lined with parchment paper.
• STEP 3.Sprinkle the tomatoes with salt and sugar, then cover them with another sheet of parchment paper and place a heavy object on top to compress them. Leave them to compress in the refrigerator for at least 2 hours.
• STEP 4.While the tomatoes are compressing, prepare the crab mixture. In a bowl, combine fresh crab meat, mayonnaise, lemon juice, chopped chives, and a pinch of salt and pepper. Mix well to combine.
• STEP 5.In a separate bowl, prepare the horseradish sauce by combining horseradish, sour cream, lemon juice, and a pinch of salt and pepper. Stir until well combined.
• STEP 6.Once the tomatoes have been compressed, remove them from the refrigerator and carefully peel off the top layer of parchment paper.
• STEP 7.To assemble the dish, place a spoonful of the crab mixture on top of each tomato round.
• STEP 8.Drizzle the horseradish sauce over the crab mixture, and garnish with additional chopped chives.
• STEP 9.Serve the compressed tomato with crab and horseradish immediately as an appetizer or light snack.

Cooking Tips

• Choose ripe and firm tomatoes for the best results.
• Make sure to remove the seeds from the tomatoes to prevent them from becoming too watery.
• For a spicier kick, add more horseradish to the sauce.
• Garnish with a sprinkle of paprika for an extra pop of color and flavor.

Storage and Serving

• This dish is best served immediately after assembly to maintain the texture of the compressed tomatoes.
• If you have any leftovers, store the crab mixture and horseradish sauce separately in airtight containers in the refrigerator.
• The compressed tomatoes can be stored in the refrigerator for up to 24 hours, but they may lose some of their texture.