Avocado and Dungeness Crab Tower

Description

 * Yield: 2 cups of salsa | 2¼ cups vinaigrette | 1 cup flavored oil

Ingredients

 * 24 won ton skins (4 inches)
 * 1½ pounds cooked fresh dungeness crab
 * 2¼ cups avocado tropical salsa
 * 2¼ cups orange vinaigrette
 * 3 (1½ pounds) California avocados, thinly sliced
 * 1 cup flavored avocado oil for garnish
 * chives (as needed for garnish)

Avocado tropical salsa

 * 2 tbsp finely diced red onion
 * 1 tbsp grape seed oil
 * ¼ cup fresh lime juice
 * 2 (1 pound) California avocados, diced
 * ½ cup diced pineapple
 * ½ cup diced mango
 * 6 mint leaves, cut in chiffonade
 * salt to taste
 * black pepper to taste

Blood orange vinaigrette

 * 1 cup frozen blood orange puree (orange juice concentrate can be substituted)
 * ½ cup rice wine vinegar
 * 1 oz shallot, minced
 * salt to taste
 * black pepper to taste
 * 11/ 16 cups avocado or canola oil

Flavored avocado oil

 * 1 cup avocado or canola oil
 * 3 tbsp California avocado, mashed
 * 2 tbsp fresh parsley, chopped
 * 1 tbsp fresh lemon juice
 * pinch of salt

Directions

 * 1) Using a tear-shaped mold, cut 24 shapes from won ton skins.
 * 2) Alternatively, fold the won ton skins in half and cut the shape by hand.
 * 3) Deep fry until the shapes are golden brown and blister.
 * 4) Drain on paper towel; reserve.
 * 5) Mix together the cooked crab and ¾ cup vinaigrette. Reserve.
 * 6) Per order: in a 6-ounce tear-shaped mold, place 1 tablespoon of salsa.
 * 7) Add 2 ounces crab mixture and continue to layer salsa, crab, salsa, crab and finish with salsa.
 * 8) Layer thin slices of avocado off-center on serving plate.
 * 9) Unmold the tower on a won ton shell; lay it next to the sliced avocado.
 * 10) Drizzle 1 tablespoon each flavored avocado oil and blood orange vinaigrette around the tower.
 * 11) Garnish with second fried won ton shape and 3 chives.

Avocado tropical salsa

 * 1) Sauté onion in oil until soft, about 5 minutes.
 * 2) Stir in lime juice; cool.
 * 3) Fold in remaining ingredients. Reserve.

Blood orange vinaigrette

 * 1) Melt purée over medium heat; cool.
 * 2) Stir in vinegar, shallot, salt and pepper.
 * 3) Whisk in oil.
 * 4) Season to taste. Reserve.

Flavored avocado oil

 * 1) Combine all ingredients in blender; blend until smooth.
 * 2) Strain through a fine sieve. Reserve.