Recipes
Holiday Entertainment

Crab & Goat Cheese Torte

Created by Chef Daniel Hendon of Boca Raton, Florida Winner of 2002 Phillips Recipe Contest

Prep
20
Min
Cook
80
Min
Serve
8
Ppl
Ingredients

Torte:
1 lb. Phillips Crab Meat (Jumbo Lump preferred, but any grade will do)
1 1/2 lb. goat cheese (soft)
1 1/2 lb. cream cheese
6 whole eggs
3 egg yolks
4 oz. heavy cream
2 Tbsp. corn starch
8 oz. red pepper, diced and blanched
2 Tbsp. fresh dill, chopped
2 Tbsp. Dijon mustard
3 oz. shallots, chopped
1 lemon, juice of
1/4 tsp. nutmeg, ground
salt and pepper to taste

Relish:
2 avocados, diced
1/2 c. kalamata olives, diced
1 large tomato, seeded and diced
1/4 c. extra virgin olive oil
1 Tbsp. white balsamic vinegar
1 Tbsp. red onion, minced
Salt and pepper to taste
Cilantro Oil
2 garlic cloves
2 bunches cilantro
1 c. extra virgin olive oil
salt and pepper to taste

Cooking Instructions

Torte

  • Put cream cheese and goat cheese in mixing bowl and mix until smooth.
  • Add 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 is incorporated.
  • Dissolve cornstarch in heavy cream and fold into mixture.
  • Gently fold in crab meat.
  • Pour into greased 10-inch spring form pan and bake in water bath for about 1 hour and 20 minutes at 325 degrees or until inserted toothpick comes out clean. Refrigerate until served.

Relish

  • 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.
  • Mix all ingredients together just before serving.

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.

Featured Product
Jumbo Lump Crab Meat

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