Crab Towers with Avocado & Gazpacho Salsas

Name: Crab Towers with Avocado & Gazpacho Salsas
Yield: Serves 6
Ingredients: 3 tablespoons, extra virgin olive oil; 1 tablespoon, champagne vinegar; 1 teaspoon, grated lemon zest or minced; 1/2 teaspoon, Dijon mustard; 1/2 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 2 tablespoons, mayonnaise; 12 ounces, lump crabmeat (or backfin), preferably Atlantic blue crabmeat, carefully picked over for shell fragments; 1 , yellow bell pepper, cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup); 1 , medium plum tomato, cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup); 1/2 , small cucumber, peeled if desired, seeded, and cut into 1/8-inch pieces (about 1/2 cup); 1 small rib, celery, cut into 1/8-inch pieces (about 1/2 cup); 1/2 , small red onion, minced (about 1/4 cup); 1/2 , small jalapeño chile, stemmed, seeded, and minced; 1 tablespoon, minced fresh cilantro leaves; 3/4 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 2 tablespoons, extra-virgin olive oil; 1 tablespoon, sherry vinegar; 3 , avocados (ripe), cut into 1/4-inch dice; 1/4 teaspoon, ground coriander; 1/2 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 2 tablespoons, lime juice from 1 lime; 1 cup, frisée; 2 , oranges, peeled using a paring knife and segmented

Main Courses
Fish & Seafood

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SERVES 6

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