Chef Stephen Window
Roppongi
858/551-5252

Roppongi Crab Stack with peanuts and cilantro, drizzled with ginger-lime dressing

A perfect example of Chef Stephen Window's prize-winning Pacific Rim cuisine is this Crab Stack, which contains a surprising mix of ingredients and fresh seafood.

Serves 4-6

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

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.