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 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.