The Roppongi Crab Stack Salad Recipe

I have cravings for the famous Roppongi Crab Stack Salad even when I am not in La Jolla. It is one of my favorite salads as it combines the fruity spicy taste I love with fresh greens and coriander. Chef Stephen Windows stacks layer upon layer of fruits and veggies and then tops off the tower with a handful of fresh crab meat. It is served with warm grilled bread. The famous chef is British born, attended culinary school and  has a vast knowledge of Asian ingredients.

The Crab Stack Salad Ingredients:

2 Tablespoons minced fresh ginger
1 Tablespoon sugar
6 Tablespoons lime juice
1 Tablespoon minced garlic
1/4 cup water
1 cup pea shoots
1 cup diced Roma tomatoes
1 cup thinly sliced cucumber
1 cup diced red onion
1 cup diced mango
1 cup diced avocado
1 cup fresh crab meat

Instructions:

Prepare one day before, the dressing by whisking together the ginger, sugar, lime juice, garlic and water then refrigerate it overnight.

Following the system seen in the images, assemble each of the four crab stacks by tightly layering together in a mold one fourth of each of the pea shoots, tomatoes, cucumbers, mango, onions, avocado and crab.

Recipe and images from www.justataste.com

See Kelly’s Senyei video for an easy way to cut a mango in cubes.

Kelly, author of Justataste, is an on-camera host and professionally trained chef based in Los Angeles and New York City. Plus, she has a master’s degree in broadcast television from The Graduate School of Journalism at Columbia University.

Have a lovely Day!!!