From the upcoming book "Eating Right"
Fresh lump crab meat
2 medium tomatoes (organic)
2 medium avocados (organic)
1 lemon (organic)
Corn Salad (Organic) (found in the "Eating Right" Cookbook)
Micro greens (organic)
1/2 bunch parsley
2 Tbsp. olive oil
2 Tbsp. white wine
Vinaigrette Salad Dressing (found in the "Eating Right" Cookbook)
Season crab with salt and pepper, squeeze one-half lemon over crab and set aside. Finely dice tomatoes; let marinate in a little salad dressing. Finely dice avocados and squeeze juice of one-half lemon over top, season with salt and pepper to taste, set aside. Place parsley, olive oil, and wine in blender and liquefy. Combine avocado and tomatoes. Place mold on plates. Start by placing avocado tomato mixture at bottom of mold. Top tomato avocado mixture with corn mixture, and tightly pack. Top with fresh crab mixture. Top with micro-greens. Garnish with parsley puree.
Copyright 2010 Vernon B. Parker and Lisa F. Parker ©