Avocado & Dungeness Crab Salad

For the Avocado Salad:

1 poblano chili finely diced

1 red bell pepper finely diced

1 small red onion, finely diced

3 limes zested and juiced

4 hass avocados

Salt and pepper

Soak red onion in lime juice for a half hour.  Score avocados and scoop out flesh with a spoon.  Add to onion and lime juice.  Add lime zest.  Add remaining ingredients and combine well, being sure to keep avocado slightly chunky.

For the Crab Salad:

1 ½ pounds Dungeness crab meat, picked clean of shell

½ red bell pepper, small dice

½ yellow bell pepper, small dice

1 lemon zested and juiced

1/8 tsp Tabasco

½ tsp cumin

3 tbsp cilantro, chopped

1 stalk of celery, small dice

½ cup mayonnaise

Micro greens for garnish

Combine all ingredients gently except micro greens, being careful to keep crab meat in lumps.

For the Basil Oil:

1 bunch fresh basil leaves

½ cup olive oil

Puree basil and oil together in a blender.  In a small pot over medium heat, cook blended basil and oil until emerald green.  Strain through cheese cloth and chill.

For the Blood Orange Vinaigrette:

1 shallot, minced

6 blood oranges, juiced

2 tbsp rice wine vinegar

½ cup olive oil

In a small saucepan on medium heat, reduce blood orange juice by ¾.  Add rice wine vinegar.  Wisk in olive oil and add minced shallot.  Season with salt and pepper.

To assemble salad:

Using a three inch ring mold, pack 3 ounces of crab salad firmly on the bottom then top with 3 ounces of avocado salad.  Remove ring mold and top with micro greens.  Drizzle plate with basil oil and blood orange vinaigrette.