Roppongi Crab Stack

Serves 4-6

6 tablespoons fresh ginger, peeled and chopped

4 tablespoons sugar

6 tablespoons lime juice

2 tablespoons garlic, diced

1/2 cup water

1/4 cup pea shoots

1/4 cup Roma tomatoes, diced

1/4 cup cucumber, sliced

1/4 cup red onion, diced

1/4 cup mango, diced

1/4 cup avocado, diced

1/4 cup fresh crab meat

2 tablespoons chopped peanuts

1 teaspoon fresh cilantro, chopped

Prepared ginger-lime dressing: Combine ginger with sugar, lime juice, garlic and water. Let sit overnight in refrigerator.

Assemble crab stack: With pea shoots at the bottom and crab meat at the top, tightly layer pea shoots, tomatoes, cucumber, onion, mango, avocado and crab meat into a mold. Invert onto serving plate. Sprinkle with chopped peanuts and cilantro. Drizzle with dressing.