Polynesian Crab Stack Recipe

About: The Polynesian Crab Stack has been a menu staple at Roppongi Restaurant and Sushi bar since they first opened in 1998. Chef Stephen Window's presentation and ingenious flavor combination transforms simple ingredients into a stunning, layered tower that is bound to impress any patron. The Polynesian Crab Stack is a superb choice to open your dinner experience and the perfect crowd pleasing appetizer for a get together at home.

Recipe Info

Restaurant: Roppongi Restaurant & Sushi Bar | San Diego

Servings: 4
Prep Time: 11 hour(s) 20 minutes
Cuisine: Asian
Meal Type: Dinner
Main Ingredient: crab
Dish Type: Appetizer
Cooking Method: No Cook
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No

Directions

Recipe

Prepare ginger-lime dressing: Combine ginger with sugar, lime juice, garlic, and water. let sit overnight in refrigerator.

Assemble Crab Stack: With pea shoots at the bottom and crab meat at the top, tightly layer pea shoots, tomatoes, cucumber, onion, mango, avocado, and crab into a mold. Invert onto serving plate. Sprinkle with chopped peanuts and cilantro. Drizzle with dressing.


Prep Time Note:

includes overnight marinade

Ingredients

6 Tbsp. fresh ginger, peeled and chopped 4 Tbsp. sugar 6 Tbsp. lime juice 2 Tbsp. garlic, diced 1/2 C. water 1/4 C. pea shoots 1/4 C. Roma tomatoes, diced 1/4 C. cucumber, sliced 1/4 C. red onion, diced 1/4 C. mango, diced 1/4 C. avocado, diced 1/4 C. fresh crab meat 2 Tbsp. chopped peanuts 1 tsp. fresh cilantro, chopped

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