Crab, Mango and Avocado Towers

Our gourmet group met recently.  It is always fun to get together with this group; we have been enjoying good food together for about 27 years.  I had a great deal of crab in the refrigerator and I remembered seeing a layered salad with crab so I asked if I could bring a salad.

The salad of choice is a tower of avocado, mango and crab!  It is easy to do and oh so tasty!

Crab, Mango and Avocado Towers

adapted from McCormick & Schmick's Seafood Restaurant Cookbook

Yield:  4 servings

3/4 cup diced mango
3/4 cup diced avocado
10 ounces Dungeness crab
4 Tbsp pomegranate reduction
4 Tbsp citrus-flavored vinaigrette
1/2 cup micro greens, tossed in a small amount of citrus vinaigrette.

A 2-inch or 3-inch ring mold (I used a three-inch biscuit cutter.)

To create the tower, place the mold on a serving plate.  With a teaspoon, place 2 Tbsp avocado into the mold.  Pack it down lightly with the back of a spoon.

Next, place 2 Tbsp mango on top of the avocado and press it down gently.

Fill the rest of the mold with crab.  Smooth off the top and while applying pressure, gently slide the ring mold up and off of the salad.

Repeat the process with the remaining plates.

Garnish the top of each salad with the micro greens.  Drizzle pomegranate reduction and citrus vinaigrette on the plate around the tower.

The Citrus Vinaigrette and the Pomegranate Reduction Sauce are up to you.

I selected a Citrus Vinaigrette recipe that had a mixture of juices, capers, and peppers.  It was very nice paired with the salad.  I wish it had been a bit more thick.

Citrus Vinaigrette

adapted from Epicurious

2 Tbsp passion-fruit puree or juice
3 Tbsp fresh orange juice
2 Tbsp fresh lemon juice
1 1/2 Tbsp fresh lime juice
1 Tbsp Sherry vinegar
1/3 cup extra-virgin olive oil
6 Tbsp finely diced mixed bell peppers (red, yellow, green)
1 scallion, minced
1 Tbsp finely chopped fresh cilantro
1 Tbsp capers, rinsed

Whisk together passion-fruit puree, citrus juices, and vinegar.  Add oil in a slow stream, whisking until emulsified.  Stir in remaining vinaigrette ingredients and season with salt and pepper.

Pomegranate Reduction Sauce

from keenthingsrecipes.blogspot.com

4 cups POM juice
4 Tbsp honey
1 Tbsp sherry
1 bay leaf
4 Tbsp olive oil
Skin from one apple (The pectin from the skin acts as a thickening agent.)

Simmer all the ingredients in a pan until reduced by half.  Strain before using.

(I would have preferred to use cornstarch.  The sauce did not seem to thicken.)

PRINTABLE RECIPE

This was a most refreshing and delicious salad!

I am participating in: 

Full Plate Thursday hosted by Miz Helen at Miz Helen's Country Cottage,

Foodie Friday hosted by Michael at Designs by Gollum, and

Fat Camp Friday hosted by Miranda at Mangoes and Chutney.