California Avocado Dungeness Crab Tower

Basil Vinaigrette:

1. Puree all ingredients in a blender. Set aside.

Assemble:

1. In a bowl, combine the crab meat, half of the diced tomato, half of the diced cucumber, half of the parsley, the extra virgin olive oil, red wine vinegar, and lemon juice. Mix gently. Season with salt and white pepper.
2. Place a 2″ wide, 3″ tall ring mold on each plate. Cut avocados in half lengthwise and remove seed. Using a spoon, cut out silver dollar sized pieces of avocado. Place a few of these pieces on the bottom of each ring mold. Top each with ¼ cup of the crab mixture. Place another few pieces of avocado on top of the crab in each mold, then top off each with another ¼ cup of the crab mixture. Press down firmly, but gently. Lift off the molds, and top each tower off with more avocado rounds.
3. Spoon dots of basil vinaigrette around towers, and sprinkle remaining diced tomato, diced cucumber, and parsley onto the plates. Serve.