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.