Chef John Howie
Seastar Restaurant and Raw Bar
Seattle Seahawks

Ingredients
4 Tbsp Micro Pepper or Micro Watercress
10 oz.’s wt. Dungeness Crab Salad – recipe follows
12 each slices Grapefruit, Red or Pink – fresh, sections, membrane removed
8 each slices Avocado – sliced 1/4" lengthwise
4 Tbsp Tomato-Thyme Emulsion – recipe follows

Dungeness Crab Salad
3/4 cup Crabmeat, Dungeness – fresh, lightly squeezed
2 ¾ tsp Celery – minced, very fine
1 Tbsp Onion, White – minced, very fine
1 ½ tsp Chives – sliced 1/8"
2 Tbsp Creamy Lemon-Chive Dressing – see recipe
1/2 Avocado – fresh, firm but tender, diced 1/8"

1. Mix the crab, celery, onion, chives together. Then add the dressing.
   
2. Fold together the two ingredients carefully as to not break up all of the crab meat.
   
3. Right before serving add the diced avocado fold it in together with the crabmeat.

Tomato Thyme Emulsion Dressing
1 Tbsp Onion Juice – fresh, white
3 Tbsp Tomato Paste – double concentrate
1/4 cup Tomato, Red Roma – ripe, peeled, seeded, diced 1/4"
1/4 cup White Balsamic Vinegar
2 Tbsp Sugar – granulated
3/4 tsp Thyme – fresh, leaves only, chopped
1/4 tsp Black Pepper – ground
1/8 tsp Pepper, White – ground
1/2 cup Olive Oil

1. Place all ingredients, except oil, into the a blender and blend until pureed. Then slowly drizzle in the oil.
   
2. Cover, label, and refrigerate at least 12 hours for flavors to blend. Stir thoroughly before using.

To Serve

1. Place a 2" plastic ring in the center of the plate, fill the ring with the crab salad, lightly press the salad down into the ring, and pull the ring off.
   
2. Place the grapefruit and avocado slices on the right side of the crab salad tower, fanned toward thebottom of the plate.
   
3. Next starting with a large drop on the upper left side of the plate and working down toward the bottom of the plate, place four more drops smaller in size each time. Top the crabmeat tower with the micro cress. Serve