Special equipment: Small PVC molds 1 to 1 1/2-inch diameter by 2 to 2 1/2 inches tall
In a hot wok fill 1/3 with oil and bring to a high temperature. In a large bowl, season the crabs, crab shells and lotus and toss well with the cornstarch. Blanch the crab/lotus in the hot oil for only 45 to 60 seconds and set aside on paper towels. Dump out the oil leaving 2 tablespoons and stir-fry on high heat the beans, garlic, ginger, jalapenos and scallions for 1 minute. Season mixture and add back the crab/lotus and deglaze with wines. Reduce by 50 percent and add soy. Check for seasoning.
Plating: Fill the shells with hot rice. On large dinner plates, place shell in the middle and surround with 3 crab halves and lotus. Spoon on sauce.
In a small bowl, whisk together the juice, zest, Dijon and honey. Drizzle in the oil and season. In another bowl, lightly toss together the crab, avocado, chopped chives and add half of the vinaigrette. Check for flavor. Lightly rub extra virgin olive oil on the inside of the molds and fill with the crab mixture. Keep in refrigerator. Season the tomatoes.
Plating: On small plates, place 1 slice of seasoned tomato and top with parfait. Drizzle remaining vinaigrette and garnish with chive batons.
Wine Suggestion: Fruity, dry Pinot Gris, Trimbach or Sokol Blosser
Copyright 2000, Ming Tsai, All Rights Reserved
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