4 ozs. jumbo lump crab
1 tsp. mustard sauce
½ ea. ripe Hass avocado
to taste salt and pepper
to taste lime juice
10 ea. thin sliced rounds of green plantain, shingled around to resemble a flower
1 tsp. mango chutney
1 tbsp. tomato gazpacho, finely processed in robot coupe
- Gently toss lump crabmeat in mustard sauce.
- Season avocado with salt, pepper and lime juice.
- Fry plaintains at 325ºF until golden, then season with salt and pepper.
- As pictured above, sauce the plate with the gazpacho, stack lump crab, then plantain chip, then avocado, then plantain chip, then top with mango chutney. Garnish with homemade ripe mango/passion fruit coulis and a garlic chive blossom.
Submitted by Jason Zeller, Executive Chef, The Hamlet Country Club, Delray Beach, Fla.