INGREDIENTS

4 oz fresh Dungeness crab meat

1 tsp chives, chopped

1 Tbsp olive oil

2 ripe Hayden mangoes

1/8 cup sugar

2 Tbsp champagne vinegar

1 avocado

1/4 cup heavy cream

1/2 lemon, juice only

1 English cucumber

1/4 cup water

2 tsp of agar-agar

1 bunch of cilantro

1/2 cup canola oil

1/8 cup red onion, finely diced

1 Fresno chile, finely diced

1 lime, juice only

3 Tbsp of honey

METHOD [Mango Puree]

Take mango peel and dice, discarding the seed. Put into a small saucepot with champagne vinegar and sugar and cover with 2 cups of water. Simmer until tender and put into blender and puree until smooth. Set aside to cool.

[Mango Salsa]

Take the second mango peel and dice into brunoise, discarding the seed. Add red onion, 2 tablespoons of chopped cilantro, diced Fresno chile, juice of lime and honey. Season with salt and pepper to taste, mix well, cover and set aside.

[Avocado Mousse]

Take avocado peel and discard the seed. Push avocado through a fine mesh sieve into a bowl until smooth. Put heavy cream into a metal bowl and whip with a wire whisk until peaks form. Fold in the mashed avocado and add lemon juice. Season with salt and pepper to taste.

[Cucumber Gelée]

Lightly spray with vegetable oil an 8x8-inch glass Pyrex pan. Cut cucumber into small pieces and put into a blender with water. Puree until smooth. Strain through a chinois. Take strained liquid and put into a small saucepot. Add the agar-agar and bring to simmer. Remove from heat. Strain again through a chinois and pour into Pyrex pan. Refrigerate to set.

[Cilantro Oil]

Take rest of cilantro and put into blender with canola oil. Puree for 10 minutes. Strain through a coffee filter.

ASSEMBLY

Mix crabmeat with a tablespoon of very good olive oil and chives. Set onto a plate. Cut a 4”x4” square of cucumber gelée. Set on top of the crabmeat. Take 2 tablespoons of the mango salsa and put to one side of the crab. Put dollop of avocado mousse on the other side. Drizzle mango puree around the whole dish. Finish with the cilantro oil.