INGREDIENTS:2 lbs., 4 oz. crab meat
¼ cup rice vinegar
¼ cup thinly sliced chives
as needed, California avocado-wasabi mousse (recipe follows)
3 cups salsa fresca
24 deep-fried taro chips
as needed for garnish, green onions cut into 2-inch lengths
as needed for garnish, diced California avocado DIRECTIONS:Just before service, combine crab, vinegar and chives. Reserve.
Per order: Scoop ¼ cup California avocado-wasabi mousse into a martini glass. Top with ¼ cup salsa fresca. Scoop ¼ cup reserved crab mixture on top of salsa. Garnish with 2 taro chips, green onion, and diced avocado.
For California avocado-wasabi mousse: Just before service, puree until smooth 5 diced California avocados (2 ½ lbs./5 cups), 1 Tbsp. wasabi paste, 1 Tbsp. hot pepper sauce, and ½ Tbsp. salt. Reserve. Whip 3/4 cup cream; fold into reserved avocado mixture. Yields 3 cups. SERVINGS:12 servings From:From: Chef Jeffrey Stout, California Cafe, Palo Alto, California (a Constellation Concept) PHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION
