Crab & Lemongrass Rice Tower

• FOR THE CRAB:
• 8 ounces lump crabmeat
• 2 tablespoons extra-virgin olive oil
• salt and pepper to taste
• FOR THE RICE:
• 2 cups cooked, Mahatma(R) or Carolina(R) Jasmine, Basmati, or White Rice
• 2 tablespoons seasoned rice wine vinegar
• 1 tablespoons extra-virgin olive oil
• 1 tablespoons lemongrass, minced
• FOR THE AVOCADO SALSA:
• 1 teaspoon jalapeno, minced
• 1 tablespoon lime juice
• 1 large Haas avocado, peeled, pitted, and diced small
• 2 tablespoons cilantro
• salt and pepper, to taste
• FOR THE GAZPACHO:
• 2 very ripe tomatoes, quartered
• 1/2 cup onion, chopped
• 2 garlic cloves
• salt and pepper, to taste
• chives for garnish, if desired

1. In a bowl, combine the crab, olive oil, and salt and pepper. Toss gently and refrigerate. In a bowl, combine the rice wine vinegar, olive oil, lemongrass, and rice. Season with salt and pepper.
2. In a bowl, combine jalapeno and lime juice. Gently fold in the avocado and cilantro. Season with salt and pepper.
3. In a blender, combine tomatoes, onion, garlic and cucumber. Puree until smooth. Strain through a fine filter, reserving liquid only. Season sauce with salt and pepper.
4. Place a 4-inch ring mold on a plate and fill with 1/2 cup rice mixture. Press lightly to compact rice. Top with 1/2 cup avocado salsa. Finish with 1/2 cup of the crabmeat. Remove ring mold. Pour a little gazpacho sauce around tower and garnish with chives, if desired.
5. If you are looking to add more whole grains to your diet, try substituting 2 cups of cooked whole grain brown rice for this dish.

lump crabmeat, extravirgin olive oil, salt, rice, jasmine, rice wine vinegar, extravirgin olive oil, avocado salsa, lime juice, avocado, cilantro, salt, gazpacho, very ripe tomatoes, onion, garlic, salt, chives

Taken from www.myrecipes.com/recipe/crab-lemongrass-rice-tower (may not work)