JUMBO LUMP CRAB SALAD
2 c. jumbo lump crabmeat
1½ Tbs. nuoc mam fish sauce
3 Tbs. lemon juice
2 Tbs. cilantro
1¼ Tbs. jalapeno
¼ c. mango, small dice
½ c. avocado, thinly sliced
Important: Do not break up crabmeat. Carefully toss with the next four ingredients. Cover bottom of PVC mold with avocado and mango and fill mold with crab mixture. Gently pack down the mold.
½ fresh pineapple
2 Tbs. lemon juice
Sugar to taste
Purée, strain, cover and refrigerate for 1 to 24 hours. For plating, place the ring mold and filling on the center of the bowl. Pour enough juice to cover the bottom of the bowl. Unmold and serve.
Kiwi scoops “cat’s eye” TOKI TUNA
1 c. small diced tuna
½ tsp. shichimi (Japanese 7 spice)
¼ tsp. kosher salt
1/8 tsp. fresh ground black pepper
1 tsp. sesame oil
2 tsp. ponzu sauce (Japanese citrus vinegar sauce)
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