Preparation

• 
  In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together.
  In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper.
  Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter.
  There should be a cylinder of crab salad. Drizzle the gazpacho coulis around the crab salad, and garnish with chervil or basil.
  
  Gazpacho Coulis:
  
  1 tomato, peeled and seeded
  1 teaspoon tomato paste
  1 small cucumber, peeled and seeded
  1 red bell pepper, seeded
  1 clove garlic, peeled and cleaned
  1 rib celery, cleaned and trimmed
  extra-virgin olive oil
  salt
  
  In a food processor, liquefy the tomato, tomato paste and cucumber.
  Use a juicer to extract juice out of red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.