LA JOLLA CRAB STACK
- Just a Taste
- Mar 5, 2016
- 1 min read
yield: 4 SERVINGS
prep time: 30 MIN
INGREDIENTS:
2 Tablespoons minced fresh ginger 1 Tablespoon sugar 6 Tablespoons lime juice 1 Tablespoon minced garlic 1/4 cup water 1 cup pea shoots 1 cup diced Roma tomatoes 1 cup thinly sliced cucumber 1 cup diced red onion 1 cup diced mango 1 cup diced avocado 1 cup fresh crab meat
DIRECTIONS:
Prepare the dressing by whisking together the ginger, sugar, lime juice, garlic and water. Refrigerate the dressing overnight. See step-by-step photos below to assemble each of the four crab stacks by tightly layering together in a mold one fourth of each of the pea shoots, tomatoes, cucumbers, mango, onions, avocado and crab. (If you don't have a mold, you can use any hollowed-out aluminum can or circular bottle). Press down on the top layer while slowly removing the mold to reveal the freestanding crab stack. Repeat with the remaining ingredients to form a total of four crab stacks. Drizzle the crab stacks with the ginger-lime dressing and serve.
Recipe adapted from Roppongi Restaurant and Sushi Bar in La Jolla, Calif.
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