Cookin' With Costa: Chef Daniel Bruce

(TV Diner) - Chef Daniel Bruce, from the Boston Harbor Hotel, is making a soup and salad combo that might just leave you feeling a bit…well, crabby!   

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TV Diner
Jonah Crabmeat and Lime Salad
Chilled Yellow Tomato Soup
Yield 4 people

By Chef Daniel Bruce

Ingredients for Salad:
8 oz Jonah Crabmeat
2 tbs Sour Cream
1 tbs Fresh Chopped Chives
Juice from ½ Lime
Finely grated Lime zest from 1 lime
Salt and Pepper to taste

Procedure:
In small bowl, fold together all the ingredients.  Pack into 4 small 2" x 2" round mold. Covered and keep chilled


Ingredients for Soup:
1 lb of Vine Ripened Yellow Tomatoes
1 ea Lime Juiced
1 tbs Extra Virgin Olive Oil
Salt and Pepper to taste

Procedure:
Combine all ingredients in a blender, puree and strain through a medium strainer to remove seeds.  Season to taste

Ingredients for Garnish:
1 tbs Finely chopped scallions
2 tbs Diced Red Tomates
1 tbs Olive Oil

For plating:
Un mold crab salad to center of soup bowl.  Sprinkle garnish around and ladle soup over garnish. Serve