Chilled Crab-And-Lemon Grass Jasmine Rice Tower

• 8 ounces lump crabmeat, rinsed and drained*
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 2 cups cooked MAHATMA Jasmine Enriched Thai Fragrant Long Grain Rice
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced fresh lemon grass
• 1 teaspoon minced jalapeno pepper
• 1 tablespoon lime juice
• 1 large avocado, diced
• 2 tablespoons chopped fresh cilantro
• Garnish: fresh chives

1. Gently combine crabmeat, 2 Tbsp. olive oil, and salt and pepper to taste in a small bowl; cover and chill. Stir together rice and next 3 ingredients in a medium bowl. Season with salt and pepper to taste.
2. Stir together jalapeno pepper and lime juice in a small bowl. Gently fold in avocado and cilantro. Season with salt and pepper to taste.
3. Place a 4-inch ring mold on a serving plate. Spoon 1/2 cup rice mixture into mold, pressing lightly to compact. Top rice with one-fourth of avocado mixture. Top avocado with 1/4 of crabmeat mixture. Remove ring mold. Pour 1/2 cup Quick Gazpacho around rice. Repeat procedure with remaining rice mixture, avocado mixture, crab mixture, and Quick Gazpacho. Garnish, if desired.
4. *3/4 lb. unpeeled, medium-size, cooked shrimp, peeled and coarsely chopped, may be substituted.

lump crabmeat, extra virgin olive oil, salt, jasmine enriched, rice vinegar, extra virgin olive oil, lemon grass, pepper, lime juice, avocado, fresh cilantro, fresh chives

Taken from www.myrecipes.com/recipe/chilled-crab-and-lemon-grass-jasmine-rice-tower (may not work)