Ingredients:

NOTE: Need small PVC molds 1-1/2 inch diameter by 2 to 2-1/2 inches tall.
2 lemons, zest and juice
1 Tbs. Dijon mustard
1 Tbs. honey
1/4 cup EVOO
1/2-lb. picked lump meat
1 large avocado, fine diced
1 Tbs. chives, chopped
1 Tbs. chive batons for garnish
1 small, ripe tomato, cut into 1/4-inch thick slices
Fleur de sel and black pepper to taste

Directions:

1. In a small bowl, whisk together the juice, Dijon and honey.
   
2. Drizzle in the oil and season.
   
3. In another bowl, lightly toss together the crab, avocado, chopped chives and add half of the vinaigrette.
   
4. Check for flavor.
   
5. Lightly rub EVOO on the inside of the molds and fill with the crab mix.
   
6. Keep in fridge.
   
7. Season tomatoes.

Plating: On small plates, place one slice of seasoned tomato and top with parfait. Drizzle remaining vinaigrette and garnish with chive batons.

Wine: Fruity, dry Pinot Gris, Trimbach or Sokol Blossser.

Copyright, 2000, Ming Tsai, All Rights Reserved