Tropical Crab Stack

Yield: 1 serving

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

Procedure:

• 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.