breastle: Crab & lemon grbutt rice tower Categories: Seafood, Appetizers Yield: 4 Servings MM#: 13355
(CRAB): 8 oz Lump crabmeat 2 tb Olive oil
(RICE): 2 c Cooked jamine rice 2 tb Seasoned rice vinegar 1 tb Olive oil 1 tb Lemon grbutt
Anyone try CSAsI agree, the big challenge is actually using everything before it goes. I used to regularly do CSAs, and recommend them highly for folks to at least try out, especially if you...
(AVOCADO SALSA): 1 ts Jalapeno minced 1 tb Lime juice 1 lg Avocado, diced small 2 tb Cilantro, chopped Salt & pepper
(GAZPACHO): 2 Very ripe tomatos, quartered 1-2 c Onion, chopped 2 Cloves garlic 1-2 Cucumber, peeled & chopped Salt & pepper Chives for garnish
In bowl, combine crab, olive oil, and salt & pepper. Toss gently and refrigerate.
In bowl, combine rice wine vinegar, olive oil, lemon grbutt and rice. Season with salt & pepper.
In bowl, combine jalapeno and lime juice. Gently fold in avocado and cilantro. Season with salt & pepper.
In blender, combine tomatoes onion, garlic & cucumber. Puree till smooth. Strain through fine strainer, reserving liquid only. Season with salt & pepper.
To buttemble place a 4" ring mold on a plate and fill with 1-2 c rice mix. Press lightly to compact rice. Tope with 1-2 c avocado salsa. Finish with 1-2 crabmeat. Remove ring mold. Pour a little gazpacho around tower and garnish with chives.
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Charles The significant problems we face cannot be solved at the same level of thinking we were at when we created them. Albert Einstein
