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Avocado and Dungeness Crab Tower

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Description Edit

  • Yield: 2 cups of salsa | 2¼ cups vinaigrette | 1 cup flavored oil

Ingredients Edit

Avocado tropical salsa Edit

Blood orange vinaigrette Edit

Flavored avocado oil Edit

Directions Edit

  1. Using a tear-shaped mold, cut 24 shapes from won ton skins.
  2. Alternatively, fold the won ton skins in half and cut the shape by hand.
  3. Deep fry until the shapes are golden brown and blister.
  4. Drain on paper towel; reserve.
  5. Mix together the cooked crab and ¾ cup vinaigrette. Reserve.
  6. Per order: in a 6-ounce tear-shaped mold, place 1 tablespoon of salsa.
  7. Add 2 ounces crab mixture and continue to layer salsa, crab, salsa, crab and finish with salsa.
  8. Layer thin slices of avocado off-center on serving plate.
  9. Unmold the tower on a won ton shell; lay it next to the sliced avocado.
  10. Drizzle 1 tablespoon each flavored avocado oil and blood orange vinaigrette around the tower.
  11. Garnish with second fried won ton shape and 3 chives.

Avocado tropical salsa Edit

  1. Sauté onion in oil until soft, about 5 minutes.
  2. Stir in lime juice; cool.
  3. Fold in remaining ingredients. Reserve.

Blood orange vinaigrette Edit

  1. Melt purée over medium heat; cool.
  2. Stir in vinegar, shallot, salt and pepper.
  3. Whisk in oil.
  4. Season to taste. Reserve.

Flavored avocado oil Edit

  1. Combine all ingredients in blender; blend until smooth.
  2. Strain through a fine sieve. Reserve.

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