Kodiak Crab Tower by Chef Digger, Kodiak Legends Lodge


Avocado Relish

Two ripe avocados

Zest and juice of one lime

1/2 tsp smoked paprika

1 tsp hot sauce

2 cloves garlic

1/2 tsp salt

1/2 tsp pepper

Cucumber Salsa

1/2 English cucumber

1/2 red bell pepper

1 pint cherry tomatoes

1/2 sweet onion

1 ear of corn

1/2 head fennel

1 jalapeño pepper

2 tbsp fresh basil

2 tbsp fresh cilantro

2 tbsp rice wine vinegar

1 tsp salt

1/2 tsp black pepper

Crab Salad

1 pound tanner crab, cooked and shredded

3 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp hot sauce

1 tsp salt

1/4 tsp black pepper

Zest of one lemon

Citrus salad

1 whole orange, segmented

1 whole grapefruit, segmented

1 tbsp mint

1 tbsp basil

1 tbsp cilantro

1 radish, sliced thin

1/4 tsp salt

1 jalapeño, sliced thin


Avocado Relish

Dice the avocado and finely chop the garlic. In a bowl, add avocado, garlic, lime zest and juice, paprika, hot sauce, salt and pepper. Mix to combine.

Crab Salad

In a large bowl, add crab, mayonnaise, lemon zest, Dijon mustard, hot sauce, salt and pepper. Combine and chill.

Cucumber Salsa

Dice the red bell pepper, radish, cucumber, red onion, fennel, and jalapeño, and place in a large bowl. Cut the corn off the cob and add. Finely chop the mint, basil and cilantro, and place in the bowl. Add the rice wine vinegar, tomatoes, salt and pepper. Gently stir to combine.

Citrus Salad

Finely chop mint, basil, and cilantro. Thinly slice the radish and jalapeño. In a large bowl, combine all ingredients.

Final Assembly

Use a 3- to 4-inch cylinder for molding the salad. To arrange the salad, first add 3 tbsp avocado relish and press down into the cylinder. Next, add 4 tbsp crab salad and press into the cylinder. Now add 3 tbsp cucumber salsa and press down into the cylinder. Finish with 3 tbsp citrus salad on top. Gently lift the cylinder up and away from the plate to reveal the crab tower.