Recipe of the Week! 

Crab-Filled Cherry Tomatoes
The Wine Experience Wine Recommendation:  Rioja Crianza, Rose` or white wine

Serves 4

12 ripe cherry tomatoes
6 hazelnuts, shelled, skinned and crushed into bits
½ teaspoon whole-grain mustard
½ teaspoon very finely chopped parsley
2 tablespoons mayonnaise
1 teaspoon Spanish extra-virgin olive oil
1 teaspoon sherry vinegar
3 ounces lump crabmeat, picked over for shells and cartilage
1 teaspoon salt
White pepper to taste
1 large egg coked for 10 minutes in simmering water

Bring 2 cups of water to a boil in a saucepan.  Prepare a small bowl of ice water and place it near the stove.  Using a small knife, cut a small X in the bottom of each tomato.  Blanch the tomatoes in boiling water for 3 or 4 seconds.  Remove them with a slotted spoon and place them immediately in the ice water to stop the cooking process

When they have cooled, peel the tomatoes, which should be easy at this stage.  Slice off the tops.  With the help of a melon scoop or a small spoon, remove and discard the seeds, leaving the hollowed-out tomato flesh.

Toast the crushed hazelnuts in a small sauté pan over medium-low heat, stirring regularly to ensure they don’t burn, until they turn light brown, about 3 minutes.  Remove them from the pan and set aside.

In a bowl, whisk together the mustard, parsley, mayonnaise, olive oil, sherry vinegar, and the crushed hazelnuts.  Add the crabmeat and fold it into the dressing with the salt and pepper.  Stuff the hollowed tomatoes with this crabmeat mixture, and arrange them on a serving plate.

Separate the egg white from the yolk of the hard-boiled egg.  Holding a small sleeve above the stuffed tomatoes, press the egg white through the sieve; you’ll get a very fine sprinkle of egg white on top of the tomatoes.  Repeat with the egg yolk to produce a yellow sprinkle, and serve.

Courtesy, Jose Andrés Restaurants