Crab Tower

Friday, November 18, 2011








TGIF!  My schedule has been a bit crazy.  I worked nine days straight, took one day off, and then plowed through seven more days.  Yay for Friday!  I managed to step foot in the kitchen today.  On the menu are crab tower and passion fruit cheesecake.  Crab tower?  You must be wondering.  A crab tower is a crab salad molded into a tower.  My inspiration came from America’s Test Kitchen but I kept my recipe simple.  I used the stone crab that  I had purchased from Catalina Offshore.  It took less than 15 minutes to make, and besides looking elegant, it tasted delicious.  The crab was very fresh and both the mango salsa and avocado heightened its sweetness.  I paired the crab tower with a glass of prosecco.  A perfect light lunch!  I exerted self control and managed to save some for Vu.  According to him, this was the most refreshing salad he has ever had! This would be a wonder appetizer for your dinner party.  As for the passion fruit cheesecake, you have to wait until my next post! 


Crab Tower (adapted from America’s Test Kitchen)

Crabmeat Salad
1 tbsp extra virgin olive oil
1 tbsp champagne vinegar or white wine
1 tsp Dijon mustard
2 tbsp mayonnaise
8 oz lump crabmeat 

Mango Salsa
1 ½ cup mango, peeled and diced
1/2 cup tomato, diced
1/4 cup cucumber, diced
2 tbsps diced red onion
2 tbsps lime juice
2 tbsps roughly chopped cilantro leaves
Salt and pepper

Avocado Salsa
1 Hass avocados (ripe), cut into ¼-inch dice
¼ tsp ground coriander
1 tbsp lime juice
Salt and pepper

1. Whisk the olive oil, champagne vinegar or white wine, mustard, and mayonnaise in a small bowl.  Add the crabmeat to the mayonnaise mixture and toss to coat.
2. Combine the mango, tomato, cucumber, red onion, lime juice and cilantro leaves and mix well.  Season with salt and pepper to taste.
3. Toss the avocado, coriander, and lime juice in a medium bowl and set aside.  Season with salt and pepper to taste.
4. To assemble, place a 3-inch-wide round biscuit cutter in the center of an individual plate. Press 1/4 cup of the avocado salsa into the bottom of the cutter using the back of a soup spoon. Move the cutter slightly up and press1/4 cup of the crabmeat.  Move the cutter upward and press 1/4 cup of the mango salsa evenly on top of the crabmeat.  Gently lift the cutter up and away from the plate to reveal the crab tower. 
5. Garnish the crab tower with alfalfa sprouts.



2 comments:

  1. I made your recipe. It was awesome. I wanted to point out that you mention white wine in the recipe steps, but don't list it in the ingredients. I used 1 T of white wine and it came out well. :)

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    Replies
    1. hi Donna. I'm glad you like the result. Thank you for pointing out the missing ingredient. I have used both champagne vinegar and white wine, and it worked well both times.

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