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Overal Rating: 8 [?]

Roppongi Restaurant & Sushi Bar

 

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875 Prospect Street, La Jolla, CA 92037

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Roppongi Crab Stack

Mango, Pea Shoots, Cucumber, Tomato, Red Onion, Avocado, Peanuts, with Spicy Ginger Lime Dressing Chef Stephen Window's Polynesian Crab Stack has been a menu staple at Roppongi Restaurant and Sushi bar since the restaurant first opened in 1998. The presentation transforms simple ingredients into a stunning layered tower which is bound to impress.

 
Serves: 4 Vegetarian: No
Preparation Time: 23:20
includes overnight marinade		 Cuisine: Asian
Difficulty: Moderate Meal Type: Dinner
Main Ingredient: crab Dish Type: Appetizer
Main Cooking Method: No Cook Season/Occasion: Any Occasion

Recipe

Ingredients

  • 6 Tbsp. fresh ginger, peeled and chopped
  • 4 Tbsp. sugar
  • 6 Tbsp. lime juice
  • 2 Tbsp. garlic, diced
  • 1/2 C. water
  • 1/4 C. pea shoots
  • 1/4 C. Roma tomatoes, diced
  • 1/4 C. cucumber, sliced
  • 1/4 C. red onion, diced
  • 1/4 C. mango, diced
  • 1/4 C. avocado, diced
  • 1/4 C. fresh crab meat
  • 2 Tbsp. chopped peanuts
  • 1 tsp. fresh cilantro, chopped

Directions

Prepare ginger-lime dressing: Combine ginger with sugar, lime juice, garlic, and water. let sit overnight in refrigerator.

Assemble Crab Stack: With pea shoots at the bottom and crab meat at the top, tightly layer pea shooots, tomatoes, cucumber, onion, mango, avocado, and crab into a mold. Invert onto serving plate. Sprinkle with chopped peanuts and cilantro. Drizzle with dressing.