We recently took the family on a boat charter through the British Virgin Islands.  We were on a beautiful catamaran with a captain and chef.  Our chef, Risa, was a pint-sized dynamo in the galley!  This is one of her recipes.  It is absolutely delicious and perfect for a luncheon or a light dinner.  This recipe is meant to be prepared as individual servings.  I suggest serving it with a dry Riesling.

4 cups crawfish tails, shelled

3 bay leaves

2 stalks celery and 2 carrots, finely chopped

3 tbsp. sour cream

salt and course ground pepper to taste

1 med. package imitation crab meat, thawed and shredded

1 tbsp. black sesame seeds

1 tsp. soy sauce

1 tsp. sesame oil

1 head lettuce thinly sliced (romaine or iceberg)

6 kiwis finely diced

3 mangos thinly diced

coriander chutney – optional (can be purchased through the link below)

Boil the crawfish in lightly salted water with the bay leaves.  Boil for about 10 minutes.  Strain and set aside.  Once cooled, mix the crawfish with the vegetables and sour cream.  Add salt and pepper, set aside.

Mix the crab meat, sesame seeds soy sauce and sesame oil together well.  Set aside to chill.

Assemble the salad.  Using a food ring form (see link below to purchase), layer the mango, the crawfish, kiwi, then the crab.  Press down lightly and remove the form carefully.  Arrange the lettuce partially around the stack salad. Garnish with sesame seeds and drizzle with the coriander chutney.