From: Chef Stephen Window, Roppongi Restaurant & Sushi Bar, La Jolla, CA. Yield: 4 to 6 servings.
6 Tbsp. fresh ginger, peeled and chopped
4 Tbsp. sugar
6 Tbsp. lime juice
2 Tbsp. garlic, diced
½ cup water
¼ cup pea shoots
¼ cup Roma tomatoes, diced
¼ cup cucumber, sliced
¼ cup red onion, diced
¼ cup mango, diced
¼ cup avocado, diced
¼ cup fresh crab meat
2 Tbsp. chopped peanuts
1 tsp. fresh cilantro, chopped
Prepare ginger-lime dressing: Combine ginger with sugar, lime juice, garlic and water. Let sit overnight in refrigerator.
Assemble crab stack: With pea shoots at bottom and crabmeat at the top, tightly layer pea shoots, tomatoes, cucumber, onion, mango, avocado and crab into a mold. Invert onto serving plate. Sprinkle with chopped peanuts and cilantro. Drizzle with dressing.