Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 12 ounces fresh Dungeness crabmeat
- 1 small hothouse cucumber, peeled and sliced
- 1 ripe mango, peeled and cut into 1/4-inch dice
- 1 ripe avocado, peeled and cut into 1/2-inch dice
- 2 shallots, finely chopped
- 1 ounce chives, finely chopped
- 2 cups mixed micro lettuces and herbs
- 1/3 lotus root, peeled and sliced paper thin
- 1 basket multicolored baby heirloom tomatoes, halved
- 1/3 cup extra virgin olive oil
- 2 lemons
- Salt and freshly ground pepper to season
- 1/2 cup oyster sauce
- 1/2 cup soy sauce
- 1 tsp sugar
- 1 tsp rice wine vinegar
- 1/4 ounce fresh grated ginger
Preparation:
Mix together the last 5 ingredients in a small saucepot, and reduce several minutes over medium heat until slightly thickened, set aside.Mix the olive oil with juice from the 2 lemons and set aside. Heat a pan with 1/8-inch of vegetable oil to 350 degrees, add the lotus root slices and fry until light gold and crisp.
Season the cucumber slices and distribute in the bottom of four ring molds. Season the mango cubes and place on top of the cucumber. Drizzle 1 tbsp of the soy reduction over the mango. Slice the avocado and lay the slices over the cucumber.
Mix the crab, shallots, chives, 2 tbsp of the lemon vinaigrette, 1 tsp of the soy reduction and season. Mix the herbs with 1 tsp of the vinaigrette and mound on top of the salad.
Top with a few slices of the lotus root, sprinkle the baby tomatoes around and drizzle remaining vinaigrette around. Serve.
