California Avocado Dungeness Crab Tower

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Serves: 4
oz.  fresh Dungeness crab meat
oz.  Roma tomato, seeded, finely diced
oz.  English cucumber, seeded, finely diced
Tbsp.  Italian parsley, chopped
Tbsp.  Extra virgin olive oil
Tbsp.  red wine vinegar
Tbsp.  lemon juice
  As needed  Salt and white pepper to taste
  Fresh California Avocados**
  As needed  Basil Vinaigrette (recipe follows)
    Basil Vinaigrette (Yield: 1/3 cup)
10    basil leaves
oz.  Extra virgin olive oil
oz.  white wine vinegar
Tbsp.  shallot, chopped
Tbsp.  Fresh California Avocado
  Pinch of granulated sugar
  As needed  Salt and white pepper to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Basil Vinaigrette:

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


  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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Ruggero Gadaldi

Recipe courtesy of Ruggero Gadaldi, Pesce, San Francisco, CA

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