Dzintra Dzenis - Crab and Grapefruit Stack over Chilled Cucumber Soup

Dzintra Dzenis: After graduating from Le Cordon Bleu-receiving her Grand Diplome in cuisine and pastry- she was soon cast on Food Network's highest rated program, "The Next Food Network Star" then she founded her own restaurant and culinary center, Plate by Dzintra. Dzintra prepared and shared the below recipe with guests of Lake Austin Spa Resort for our Culinary Experience Program.

Preparation

CRAB AND GRAPEFRUIT STACK OVER CHILLED CUCUMBER SOUP

 

Ingredients for the Soup:
2 medium sized cucumbers
1 clove garlic
1 lemon (juice)
1 bunch mint (leaves)
¼ cup Milk
½ cup yogurt
Salt and pepper to taste

 

Ingredients for the Garnish:
¼  bunch chives
Drizzle extra virgin olive oil

 

Ingredients for the Crab Stack:
1 lb. crab
1 grapefruit (segmented)
2 spring onions (diced, white-to-light green part only)
2 stalks celery (fine dice)
1 ¼ teaspoons prepared wasabi  (or to taste)
2 tablespoons mayonnaise

 

Directions for the Soup:
In a food processor combine cucumbers (peeled, seeded and cut into chunks), garlic clove (with germ removed), and lemon juice.  Process and add in yogurt, milk, salt and pepper (to taste). Refrigerate soup until nice and cold.
Fine chop chives and save for soup garnish.

 

Directions for the For the Crab:
Combine mayo with diced spring onions and wasabi, and gently fold it into the crab.   Segment grapefruit and set aside.

 

Plating:
Adjust ring mold in the middle of a bowl.  Fill ring mold with crab mixture, and top it with slices of grapefruit.  Then ladle chilled soup around the ring mold. Remove ring mold and garnish the soup with fresh chopped chives and a drizzle of olive oil.