California Avocado Dungeness Crab Tower

California Avocado Dungeness Crab Tower

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Credit: Ruggero Gadaldi, Chef, Pesce, San Francisco
The National Culinary Review, April 2014


8 oz. fresh Dungeness crab meat
3 oz. Roma tomato, seeded, finely diced
3 oz. English cucumber, seeded, finely diced
1 T. chopped Italian parsley
2 T. extra virgin olive oil
1 T. red wine vinegar
1 T. lemon juice
Salt and white pepper, to taste
2 California avocados
Basil Vinaigrette (recipe follows)

Basil Vinaigrette
10 basil leaves
2 oz. extra virgin olive oil
1 oz. white wine vinegar
1 T. chopped shallot
2 T. California avocado
Pinch granulated sugar
Salt and white pepper, to taste


1. In bowl, combine crab meat, half diced tomato, half diced cucumber, half parsley, extra virgin olive oil, red wine vinegar and lemon juice; mix gently. Season with salt and white pepper.

2. Place 2-inch-wide, 3-inch-tall ring mold on each plate. Cut avocados in half lengthwise; remove seed. With spoon, cut out silver-dollar-size avocado pieces. Place a few on bottom of each ring mold. Top each with ¼ cup crab mixture. Place another few pieces avocado on top of crab in each mold; top off with another ¼ cup crab mixture. Press down firmly but gently. Lift molds; top off each tower off with more avocado rounds.

3. Spoon dots of basil vinaigrette around towers. Sprinkle remaining diced tomato, diced cucumber and parsley on plates.

Basil Vinaigrette
Method: In blender, puree basil, olive oil, vinegar, shallot, avocado, sugar and salt and pepper. Reserve.


4 servings


Appetizer, Seafood, The National Culinary Review

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Association of Nutrition & Foodservice Professionals