Black Bean Blue Crabs with Lotus Crab and Avocado Parfait

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Canola oil, to cook

6 blue crabs, shell off (save 4), prepped (gills removed) and cut in half

1 lotus, peeled and cut into 1/4-inch slices

1 cup cornstarch

2 tablespoons fermented black beans, rinsed and chopped

2 tablespoons garlic, minced

1 tablespoons ginger, minced

2 jalapenos, de-stemmed and sliced

4 scallions, cut into 1/2-inch lengths

1/2 cup shaoxing wine

1/2 cup white wine

2 tablespoon naturally brewed soy sauce

4 cups hot long grain rice

Salt and black pepper, to taste

Crab and Avocado Parfait:

2 lemons, zest (minced) and juiced

1 tablespoon Dijon mustard

1 tablespoon honey

1/4 cup extra virgin olive oil

1 pound picked lump meat

1 large avocado, fine diced

1 tablespoon chives, chopped

1 small, ripe tomato, cut into 1/4-inch thick slices

Fleur de sel and black pepper, to taste

1 tablespoon chive batons, for garnish