California Avocado and Crab Salad en Gelée

Ingredients

 * 12 California avocados
 * 3 cups chicken stock, divided
 * 30 fresh basil leaves
 * 1 lemon grass stalk, about 9 inches
 * 1 lemon, large, peeled and sliced
 * 1 serrano, about 5 inches long
 * 2 tbsp plain gelatin (2 envelopes)
 * 1½ pounds cooked crab meat
 * 3 tbsp rice vinegar
 * 3 tbsp light soy sauce
 * lemon oil for garnish
 * salt and freshly ground black pepper for garnish
 * lemon slices for garnish
 * fresh basil leaves for garnish

Directions

 * 1) Bring to a boil 2 cups stock, basil, lemon grass, lemon, and chile, then steep, covered, about 20 minutes.
 * 2) Strain through a coffee filter.
 * 3) Meanwhile sprinkle gelatin on remaining 1 cup cool stock; let stand 1 minute, add to strained stock mixture, then heat, stirring until gelatin just dissolves.
 * 4) Pour into a 9" x 12" pan; chill to set.
 * 5) Reserve; then cut into small dice just before service.
 * 6) Mix crab meat with vinegar and soy sauce.
 * 7) Reserve.
 * 8) Crosswise, thinly slice each avocado half, keeping slices for each avocado together.
 * 9) Line each of 12 small round molds or bowls (about 1 cup and 4 inches in diameter) with plastic film.
 * 10) Then line each mold with 1 sliced avocado, overlapping slices starting at centers of the bowls.
 * 11) Divide crab mixture among them, packing meat in.
 * 12) Chill.
 * 13) Per order, unmold 1 salad.
 * 14) Scatter about ¼ cup diced gelatin around mold.
 * 15) Season avocado with drops of lemon oil, coarse salt, and freshly ground pepper.
 * 16) Garnish with lemon slices and fresh basil.