Valencia Orange, Avocado & Crab Stack

By elvia_saucedo

Timothy Gutmann of Poseidon Restaurant in Del Mar had several recipes- including a summer salad, a sea scallop dish and a creme brulee- that feature Valencia oranges as a part of the recipe. He recommends them all, of course, but his first choice is this crab stack recipe.

Ingredients

• 6 oz. jumbo lump crab meat
• 1 tablespoon extra virgin olive oil
• 1 tablespoon mint chiffonade
• 1 teaspoon minced ginger
• 1 teaspoon fresh Valencia orange juice
• Salt and pepper to taste
• 1/4 of one Haas avocado, finely diced
• 1/4 cup fresh Valencia orange segments
• 1 mint sprig
• 2 tablespoons eel sauce*
• *Available at most Asian markets.

Details

Servings 1

Preparation

Step 1

1. In a small bowl, combine lump crab meat, olive oil, mint chiffonade, minced ginger and fresh Valencia orange juice.
2. Season with salt and pepper to taste.
3. Place the crab mixture in a 4-inch-tall ring mold. Using the back of a spoon gently press into the mold.
4. Next place the diced avocado as the second layer over the crab.
5. Top the stack with the orange segments, again pressing down gently.
6. Carefully remove the mold, and garnish with a sprig of mint.
7. Drizzle the stack and surrounding plate with the eel sauce.