Cookin' With Costa: Chef Daniel Bruce

To view this site, you need to have Flash Player 9.0.115 or later installed. Click here to get the latest Flash player.

August 21, 2010, 11:33 am
Print Article

(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!
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 ˝ Lime
Finely grated Lime zest from 1 lime
Salt and Pepper to taste

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

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

Tags: TV Diner, Billy Costa, Daniel Bruce, Boston Harbor Hotel, Jonah Crabmeat, Lime Salad
Jeremiah Oliver of Fitchburg, Mass. has been missing since September
Sean Collier was killed 1 year ago when he was sitting in his cruiser, allegedly by the Boston Marathon bombing suspects
Handling of last year's bombing was critical for first responders, when all victims transported survived