Steal this chef’s scrumptious crab recipe!

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you can have — by cooking these dishes at home!

This week: Crab Timbale, from Azul, Miami

Michelle Bernstein, chef at Azul in Miami, has made headlines with a style that features Latin flavors blended with Asian, Caribbean and classic French influences. Bernstein’s open white-marble kitchen is a signature of the restaurant, which is located in the Miami branch of the Mandarin Oriental hotel chain and also offers cooking classes to the locals and hotel guests.

More about the chef:
Bernstein, a native Floridian and a graduate of Johnson & Wales University, has appeared on the “Today” show and on several PBS specials. She has also been featured in “The New York Times” as well as “Bon Appetit,” “Gourmet,” “Forbes” and “Food & Wine” magazines. She has been named one of South Florida’s top chefs by “Ocean Drive,” “Florida International” and “Boca Raton” magazines.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

Crab Timbale With Avocado and Quinoa on Gazpacho
(Crab Timbale is $16 at Azul. Cook-at-home price: $6.43)

Crab layer ingredients:
1-1/2 ounces lump crabmeat ($2.10)
1-1/2 teaspoons fresh lemon juice ($0.19)
1/2 tablespoon extra-virgin olive oil ($0.18)
Pinch of fresh-ground salt and pepper ($0.02)

Avocado layer ingredients:
1/2 ripe avocado, chopped ($0.65)
1 teaspoon fresh jalapeno pepper, minced ($0.05)
1 teaspoon red onion, minced ($0.03)
1/4 teaspoon olive oil ($0.02)
1 teaspoon fresh lime juice ($0.06)
Pinch of fresh-ground salt and pepper ($0.02)

Quinoa layer ingredients:
1/2 cup quinoa ($0.28)
1 tablespoon minced cucumber ($0.04)
1 teaspoon lemon juice ($0.07)
1 teaspoon olive oil ($0.06)

Remove possible shells in the lump crabmeat by spreading the crab onto a cookie sheet and baking in a 350 degree oven for 1 minute. (The tiny shell pieces turn bright white and become easily visible.) Combine in a bowl the crabmeat, lemon juice, olive oil, salt and pepper. Reserve crab mixture in the refrigerator.

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Next, combine the following ingredients to create a layer of the timbale: avocado, jalapeno, red onion, olive oil, lime juice, salt and pepper. Reserve the mixture in the refrigerator.

Cook the quinoa in a pot of salted boiling water according to package instructions. (Quinoa, pronounced Keen-wah, is a healthful grain used in South American cuisine. Tiny and bead shaped, the ivory-colored quinoa cooks very similar to rice and expands to four times its original volume. Quinoa can be found in health-food stores and some supermarkets.)

Strain the quinoa and allow it to cool before adding the remaining olive oil, lemon juice and cucumber.

Mold the reserved mixtures in a small timbale, making layers starting with the crab mixture, then the avocado, and finally the quinoa. (A timbale is a small mold that is generally high-sided and tapered at the bottom, usually used to serve au-jus when ordering a prime rib.) Keep the finished timbale in the cooler until ready to serve.

Gazpacho
2 ripe tomatoes ($0.98)
1/4 red onion ($0.24)
1/4 fennel bulb ($0.37)
1/2 clove garlic ($0.04)
1/2 peeled cucumber ($0.28)
1/2 red pepper ($0.46)
1/2 cup tomato juice ($0.29)
1/4 teaspoon sea salt or kosher salt ($0.02)

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Roughly chop all ingredients and mix thoroughly with salt. Puree the ingredients in a blender until smooth. Adjust seasoning with more sea salt or fresh ground pepper.

Presentation: Ladle a small amount of gazpacho onto a cold salad plate. Drizzle 1 teaspoon of extra virgin olive oil onto the gazpacho, and keep cold until serving. Unmold the timbale onto the gazpacho and top with a green garnish.

Azul
Mandarin Oriental Hotel
500 Brickell Key Drive
Miami, Fla.
(305) 913 8288
http://www.mandarinoriental.com/hotel/526000039.asp

Want to find out how you can make your favorite restaurant dish at home? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his website at www.supermarketguru.com.

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