MARYLAND is a crab state. And while crabs can be enjoyed fresh out of the Chesapeake Bay for several months throughout the summer, the tedious work of picking crabs, (which can only be done by hand) is fast becoming a fading job market to fill. No one wants to do the work, and those that do, are on the chopping block of immigrant discrimination.
Crab meat that is picked in the summer, is enjoyed year-round, and world-wide, as a result of the labor of the crab-pickers. Those fussy little crabs don’t like cold weather, (nor do I!) and so they hide in the mud of the floor of the bay until its bikini season once again!
This recipe, Crab Towers, is one my son Omar Daumit, executive chef of Ken’s Creative Kitchen, was willing to share with you, as he does for thousands and thousands of dining guests year-round. Crab ‘something’ is always on the catering menu, no matter if it is for fussy brides, hob-nob politicians, or discriminating food critics throughout the DC, Maryland, and Virginia region of the east coast. This Crab Tower has become top on the list of ‘must-haves’ not only because it is refreshingly delicious, but because there is No Gluten involved, as there would be in crab cake sandwiches, fried crab balls, or even the lactose intolerant diners that love the cream of crab soup but dare not eat it! Crab Tower is the east-coast’s answer to the California taste buds!
There are three fast preparation parts to this dish, and for those that are allergic to shell fish, simply swap poached salmon out for the crab!
Makes 4 large Towers
- Lump Crab Meat – 1 pound
- Remoulade – 2 tablespoons
- Mayo – 1 tablespoon
- Capers – 1/4 cup
- Lemon juice – 1 tablespoon
- Old Bay Seasoning
- Salt to taste
Mix remoulade and use as needed.
Mix the crab with the remoulade and store in fridge until ready to use. If you are preparing this for several people, simply double the recipe
Mango Salsa Ingredients
- Mangos – 2 cut into tiny cubes
- Jalapeno – 2 or 3, depending on how hot you would like it
- Lime Juice – 1 fresh lime
- Cilantro – ½ cup finely chopped
- Red onion – ¼ cup finely chopped
- Salt – to taste
Mix all ingredients and store in covered container until ready to use
- Ripe Avocado – 2 chopped finely
- Lemon or lime juice – 1 freshly squeezed
- Salt to taste
Mix ingredients and store in airtight container until ready to use
While you can use a biscuit or cookie cutter/press, a Sushi Tower Gadget is the easy way to go and they are very affordable! Simply place the press or tower tool on the plate. Stack the three prepared dishes (crab, mango, and avocado) one layer at a time. Press all layers down to pack them together, and gently remove the tower form, and you have a beautiful, colorful display of deliciousness! You can garnish with micro-green, eatable flowers, chopped heirloom cherry tomatoes, anything you would like.
Enjoy, and thank you Omar Daumit for your masterful artistry with food!