Directions

To make the crab salad:

1. If using live crab, put it in the freezer for 20 minutes before cooking so that it is easier to handle. Put a large pot of well-salted water over medium-high heat. Add the aromatics-the onion, garlic, carrot, celery, parsley, basil, wine, and peppercorns. Bring the water to a rolling boil and carefully submerge the crab in the water. Cover the pot to bring the water quickly back up to a boil. Cook the crab for 12 to 15 minutes. The shell should turn bright red.

2. Put the crab in a bowl of ice water for several minutes to cool completely. Clean and crack the crab.

3. Combine the shallot, mustard and fennel seeds, prosciutto, apple, asparagus, cucumber, oil, and lemon juice in a mixing bowl. Add the crab body meat, about 1 1/2 cups. Reserve the claw meat for garnish. Gently fold the ingredients together, taking care not to break up the crabmeat too much. Season with salt and pepper.

4. Set aside in the refrigerator to marinate for 5 to 10 minutes while you make the gazpacho.

To make the gazpacho:

1. Combine the tomatoes, onion, cucumber, bell pepper, garlic, lemon juice, sugar, paprika, salt, and pepper in a blender. Puree until smooth. With the motor running, drizzle in the oil. Strain the gazpacho through a fine-mesh strainer into a bowl, pressing the solids with a wooden spoon to extract as much liquid as possible.

2. To serve, set a 3-inch ring mold in the center of a shallow bowl or plate. Fill the ring with the crab salad, pressing down gently with the back of a spoon to pack. Ladle a pool of the gazpacho around the ring to cover the bowl. Carefully remove the ring. Repeat with the 3 remaining servings. Garnish the crab salad with whole claw meat, asparagus tips, and a few slices of avocado. Drizzle the plate with oil and season with salt and pepper before serving.

Master the Basics:

Seeding a Tomato

The seeds of a tomato can sometimes lend a bitter taste to a dish and can actually add more water to a recipe than necessary. Removing the seeds will lead to not only a better taste but also a more even texture in your dish.

Cut the tomato in half at the equator (crosswise). Turn the tomato cut side down and gently squeeze out the seeds or push them out with your fingers. Chop or slice seeded tomatoes as desired.

Put spices in a dry skillet and place over medium-low heat. Toast for just a minute or two to release the fragrant oils, shaking the pan so the spices don't scorch.