From: chef Daniel Hendon of Boca Raton, FL, winner of the 5th Annual Phillips crab meat Recipe contest. Yield: 8 entree servings.
TORTE:
1 lb. crab meat (Jumbo Lump preferred, but any grade will do)
1 ½ lb. goat cheese (soft)
1 ½ lb. cream cheese
6 whole eggs
3 egg yolks
to taste, salt and pepper
¼ tsp. nutmeg, ground
2 Tbsp. fresh dill, chopped
2 Tbsp. Dijon mustard
1 lemon, juice only
3 oz. chopped shallots
8 oz. red pepper, diced and blanched
4 oz. heavy cream
2 Tbsp. cornstarch
RELISH:
2 avocados, diced
½ cup kalamata olives, diced
1 large tomato, seeded and diced
¼ cup extra virgin olive oil
1 Tbsp. white balsamic vinegar
1 Tbsp. red onion, minced
to taste, salt and pepper
CILANTRO OIL:
2 bunches cilantro
2 garlic cloves
1 cup extra virgin olive oil to taste, salt and pepper
For torte: Put cream cheese and goat cheese in mixing bowl and mix until smooth. Add whole eggs one at a time, and then yolks, until mixture is smooth. Add salt and pepper to taste along with nutmeg, dill, Dijon mustard, lemon, shallots, red pepper and mix until all are incorporated.
Dissolve cornstarch in heavy cream and fold into mixture. gently fold in crab meat. Pour into greased 10" spring-form pan and bake in water bath for about 1 hour, 20 minutes at 325°F, or until inserted toothpick comes out clean. Refrigerate until served. meanwhile, prepare Relish and cilantro Oil.
For Relish: mix all ingredients together just before serving.
For Cilantro Oil: Blanch cilantro leaves in boiling salted water for about 15 seconds.
Immediately remove and place in ice bath to retain color. Squeeze out water. Place all ingredients in food processor until smooth.
To serve: cut wedge of torte and let stand at room temperature for about 10 minutes. Spoon avocado relish into center of plate. Place slice of torte on bed of relish. Drizzle with cilantro oil around plate and garnish with sprig of cilantro.
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