INGREDIENTS

Crab Salad:

5 oz. – whole crab meat

juice and zest 1/2 lemon

5 – large basil leaves, chopped

salt and pepper to taste

Honey Croutons:

2 cups – bread, cubed 1/2 inch

1 1/2 T – olive oil

1 T – wildflower honey

salt and pepper to taste

Crème Fraiche with Honey:

3/4 cup – crème fraiche

1 T – wildflower honey

Heirloom Tomato Gazpacho:

2 lbs. – Heirloom tomatoes (any color)

1/2 – white onion, halved

3 – garlic cloves

1/2 – large cucumber, peeled and chopped into 2 inch pieces

1/4 cup – olive oil

3 T – wildflower honey

1/4 cup – lime juice (approx. 2 limes)

3 cups – crust-less French bread, cut into 1-2 inch pieces

1 1/2 tsp. – salt

1/2 tsp. – pepper

1/4 – habanero pepper (optional)

DIRECTIONS

To make the crab salad mix the crab, lemon juice, lemon zest, basil, salt and pepper. Set aside

For the crouton pre-heat oven to 375F. Mix the bread cubes with the honey, olive oil, salt and pepper and lay evenly across a baking sheet. Heat in oven for approx. 15 minutes turning every 5 minutes until lightly browned and crispy.

Blanch the tomatoes and onions in a large pot of boiling water for 3 minutes. Remove from the boiling water, cool slightly and remove the skins and stems from the tomatoes.

In a small skillet on medium heat sauté whole garlic cloves with 2 tsp of olive oil until lightly browned 1-2 minutes

In a large food processor or blender add the blanched tomatoes and onions, garlic, cucumber, olive oil, 3 Tbsp. wildflower honey, lime juice, bread cubes, salt, pepper and habanero. Blend until smooth.

Serve tomato gazpacho chilled drizzled with honey crème fresh than topped with crab salad and croutons.