Alaskan King Crab, Spicy Avocado, and Preserved Tomatoes

Adapted by
July 2005
Yield: 1 Serving


Preserved Tomatoes
½ cup grape tomatoes
1 cup rice wine vinegar
½ cup sugar
½ cup water
1 Thai chile
Spicy Avocado
½ avocado from Mexico, large dice
½ teaspoon hot sesame oil
1 ounce red onion, finely diced
1 teaspoon olive oil
½ teaspoon lime juice
1 ounce chopped scallion
1/8 ounce chopped cilantro
Juice from lemons that are preserved
High quality extra-virgin olive oil
Fresh chopped Thai basil
Alaskan King Crab
1 whole Alaskan King crab leg
Mix of baby tatsoi, mizuna, and opal basil


For the Preserved Tomatoes

Blanch and peel tomatoes, and set aside. Combine all liquids and Thai chili in a sauce pot and bring to a boil. Remove from heat and let cool. Add tomatoes to the cold liquid and let marinate for two days. 

For the Spicy Avocado

Mix all ingredients in stainless steel bowl. Do not mix too vigorously in order to keep avocado coarse. 

For the Dressing

Whisk all ingredients together in a mixing bowl. 

For the Alaskan King Crab

Bring a pan of water to a boil. Place crab leg in steamer basket and steam over boiling water. Remove crab leg from heat and let cool. Remove shell and cartilage and cut crab meat into 1- inch pieces. 

To Assemble and Serve

Place the avocado, tomato, and crab separately on plate. Drizzle dressing over the crab first and then over the other ingredients. Garnish with fresh mixed greens and serve.