Snow Crab and Tomato PanzanellaPrint Recipe
- 1 piece day old bread, sliced into cubes
- 16 oz wild caught snow crab
- 1 Heriloom tomato
- 2 tbsp EVOO
- 2 sprigs fresh dill
- 2 tbsp lemon juice
- zest from 1 lemon
- 1/2 avocado
- salt and pepper
Heat up a large pot of salted water to a boil and drop in the snow crab claws to cook for 5 minutes, drain and let cool.
Slice the tomato and layer on plate and add the pieces of bread. In a separate bowl whisk the lemon zest, juice and olive oil and spread it over the tomato and bread, using your hands to take the bread and soak up any excess dressing on the plate.
Break the outer shell of the claws and place the meat all over the tomatoes.
Add sliced avocado, salt, pepper, and the dill all over the plate before serving.
Originating from the Tuscan area of Italy, panzanella is a favorite method of mine to use up left over bread. Since I spend so much money on food….por ejemplo… $8 loaves of bread that are hand risen and hand formed and only found in secret hidden alley ways behind motor stores, I really go the extra mile to use everything. Almost always ( because no one is can be that demanding) I get the best small harvest and pesticide free stuff I can get. In this salad, stale bread is chopped up into smaller pieces and soaked with the olive oil, tomatoes, fresh dill, creamy avocado and wild caught snow crab. It’s a simple summer dish, but elevated to five star status by the sum that makes the whole and super easy to piece together. Fresh salty crab claws blend with sweet colorful tomatoes all married with olive oil and determined dill.