Yield
Makes 4 Servings

How to Make It

In a bowl, combine the crab, olive oil, and salt and pepper. Toss gently and refrigerate. In a bowl, combine the rice wine vinegar, olive oil, lemongrass, and rice. Season with salt and pepper.

In a bowl, combine jalapeño and lime juice. Gently fold in the avocado and cilantro. Season with salt and pepper.

In a blender, combine tomatoes, onion, garlic and cucumber. Puree until smooth. Strain through a fine filter, reserving liquid only. Season sauce with salt and pepper.

TO ASSEMBLE: Place a 4-inch ring mold on a plate and fill with 1/2 cup rice mixture. Press lightly to compact rice. Top with 1/2 cup avocado salsa. Finish with 1/2 cup of the crabmeat. Remove ring mold. Pour a little gazpacho sauce around tower and garnish with chives, if desired.

Recipe Suggestion: If you are looking to add more whole grains to your diet, try substituting 2 cups of cooked whole grain brown rice for this dish.

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