Avocado and Dungeness Crab sysco

Avocado and Dungeness Crab Tower
Source: California Avocado Commission Yield: 12 Servings Printer Friendly Nutritional Information
		Ingredients
		• 24 SYSCO Jade Mountain won ton skins • 1-1/2 lbs. cooked Dungeness crab • 2-1/4 cups Avocado Tropical Salsa (recipe follows) • 2-1/4 cups Blood Orange Vinaigrette (recipe follows) • 3 SYSCO Imperial avocados, thinly sliced • Flavored Avocado Oil, for garnish (recipe follows) • SYSCO Natural chives, for garnish • Avocado Tropical Salsa • 2 Tbsp. SYSCO Imperial red onion, finely diced • 1 Tbsp. grape seed oil • 1/4 cup SYSCO Imperial lime juice • 2 SYSCO Imperial avocados, diced • 1/2 cup SYSCO Imperial pineapple, diced • 1/2 cup SYSCO Imperial mango, diced • 6 SYSCO Natural mint leaves, cut in chiffonade • SYSCO Imperial/McCormick salt, to taste • SYSCO Imperial/McCormick ground black pepper, to taste
		Preparation
		1. Using a tear-shaped mold, cut 24 shapes from won ton skins. Alternatively, fold the won ton skins in half and cut the shape by hand. Deep fry until the shapes are golden brown and blister. Drain on paper towel; reserve. Mix together the cooked crab and 3/4 cup vinaigrette; reserve. 2. For each serving: In a 6-ounce tear-shaped mold, place 1 Tbsp. of salsa. Add 2 oz. crab mixture and continue to layer; finish with salsa. Layer slices of avocado off-center on serving plate. Unmold the tower on a won ton shell; lay it next to the sliced avocado. Drizzle 1 Tbsp. each Flavored Avocado Oil and Blood Orange Vinaigrette around the tower. Garnish with second won ton and 3 chives. 3. Avocado Tropical Salsa Sauté onion in oil until soft, about 5 minutes. Stir in lime juice; cool. Fold in remaining ingredients. Reserve. 4. Blood Orange Vinaigrette Makes about 2-1/4 cupsMelt 1 cup frozen blood orange purée (orange juice concentrate can be substituted) over medium heat; cool. Stir in 1/2 cup rice wine vinegar and 1 minced shallot. Whisk in 2/3 cup avocado or canola oil; season to taste with salt and pepper. Reserve. 5. Flavored Avocado Oil Makes about 1 cupIn a blender, purée 1 cup avocado or canola oil, 3 Tbsp. mashed avocado, 2 Tbsp. chopped parsley, 1 Tbsp. lemon juice and a pinch of salt. Strain through a fine sieve.