Estimated Nutrition (whole recipe, rough)
Counts 20 of 22 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Avocado Oil | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Mango | 1 cup diced (165g) | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 24 Won ton skins (4 inches)
- 1 ½ Pounds Cooked fresh Dungeness crab
- 2 ¼ Cups Avocado Tropical Salsa (recipe follows)
- 2 ¼ Cups Orange Vinaigrette (recipe follows)
- 3 (1-1/2 pounds) California Avocados, thinly sliced
- 1 Cup Flavored Avocado Oil for garnish (recipe follows)
- Chives (as needed for garnish
- Avocado Tropical Salsa
- 2 Tbsp Finely diced red onion
- 1 Tbsp Grape seed oil
- ¼ Cup Fresh lime juice
- 2 (1 pound) California Avocados, diced
- ½ Cup Diced pineapple
- ½ Cup Diced mango
- 6 Mint leaves, cut in chiffonade
- Salt to taste
- Black pepper to taste
- Blood Orange Vinaigrette
- 1 Cup Frozen blood orange puree (orange juice concentrate can be substituted)
- ½ Cup Rice wine vinegar
- 1 oz Shallot, minced
- Salt to taste
- Black pepper to taste
- 11/16 Cups Avocado or canola oil
- Flavored Avocado Oil
- 1 Cup Avocado or canola oil
- 3 Tbsp California Avocado, mashed
- 2 Tbsp Fresh parsley, chopped
- 1 Tbsp Fresh lemon juice
- Pinch of salt
- =
Directions
Using a tear-shaped mold, cut 24 shapes from won ton skins.
Alternatively, fold the won ton skins in half and cut the shape by hand.
Deep fry until the shapes are golden brown and blister.
Drain on paper towel; reserve.
Mix together the cooked crab and 3/4 cup vinaigrette. Reserve.
Per Order:
In a 6-ounce tear-shaped mold, place 1 tablespoon of salsa.
Add 2 ounces crab mixture and continue to layer salsa, crab, salsa, crab and finish with salsa.
Layer thin slices of avocado off-center on serving plate.
Unmold the tower on a won ton shell; lay it next to the sliced avocado.
Drizzle 1 tablespoon each Flavored Avocado Oil and Blood Orange Vinaigrette around the tower.
Garnish with second fried won ton shape and 3 chives.
Avocado Tropical Salsa
(Preparation)
Saute onion in oil until soft, about 5 minutes.
Stir in lime juice; cool.
Fold in remaining ingredients. Reserve.
Yield: 2 cups
Blood Orange Vinaigrette
(Preparation)
Melt puree over medium heat; cool.
Stir in vinegar, shallot, salt and pepper.
Whisk in oil. Season to taste. Reserve.
Yield: 2-1/4 cups
Flavored Avocado Oil
(Preparation)
Combine all ingredients in blender; blend until smooth.
Strain through a fine sieve. Reserve.
Yield: 1 cup