Tuesday, April 1, 2008

Polynesian Crab Stack

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This recipe comes from an Asian-fusion restaurant called Roppongi's Restaurant in La Jolla, California. It is a regular tapas menu item and my very favorite. I order this each time I go to the restaurant as it is a phenomenal appetizer.


2 tsp fresh ginger, peeled, chopped fine
2-3 tsp sugar
2 T lime juice
2 tsp garlic, chopped fine
2 T water

Crab Stack:
¼ cup radish sprouts
¼ cup roma tomatoes, diced
¼ cup cucumber, diced
¼ cup red onion, diced
¼ cup mango, diced
¼ cup avocado, diced
¼ cup crab meat, canned or fresh

2 T chopped peanuts
1 tsp fresh cilantro, chopped

Mix dressing ingredients, and if possible, refrigerate overnight. Use a cylinder shape mold or tin can (open at both ends). Layer crab stack veggies and crab in the order listed. Press down. To serve, remove mold on a platter. Drizzle dressing over all. Sprinkle topping. Serve immediately with baguette slices or crackers. Serves 4-6.

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