Our Dojo was opening up another location and it was celebrating with a 7 hour marathon practice. Well, needless to say, I was exhausted after the full day and wanted something light and easy to make afterward.
This dish can put together quickly and be served alone as an appetizer, or if you’ve got some good bread around, it makes for great crostini topping.
Serves: 6 – 8
For the salsa:
3/4 cup of diced red pepper
2 vine tomatoes, cored and chopped
2 scallions, thinly sliced on the bias
1 clove garlic, minced
2 TBs. coarsely chopped cilantro
2 tsp. of minced jalapeno, remove seeds and veins
1 TBs. of fresh lime juice
sea salt and freshly ground black pepper to taste
For the avocado:
2 ripe avocados, small dice
2-3 TBs. of lime juice
sour cream for topping
For the crab:
2 1/2 cups of fresh lump crab meat
1 TBs. of toasted sesame seeds
2 TBs. of kazanami nori – dried seaweed strips
1 tsp. of sesame oil
1. In a glass bowl, toss together the ingredients for the salsa. Season with salt and pepper and set aside to let the flavors build. I like to let the salsa sit for at least an hour but about 30 mins. would be okay.
2. Combine the chopped avocado and lime juice, season with sea salt and freshly ground black pepper. Set aside.
3. In another glass bowl, add all of the ingredients for the crab. Toss, season with sea salt and freshly ground black pepper to taste.
Here are a couple ways I played around with plating.