Photo courtesy of Shangri-la Hotel
1 lb. crabmeat
3 oz. shredded pomelo
2 oz. plain yogurt
11/2tsp. lemon juice
1 tbsp. sherry vinegar
1/ 4cup virgin olive oil
1/ 2avocado
Cook crab, cool, and pick meat. Mix all ingredients except avocado for filling. Slice avocado, then fan it out in the shape of a snail shell. Place between two layers of cling film, and mash slightly to create a marbled circle of avocado. Removing one layer of cling film, place crab mix in the center and fold softly into a ball, twisting the cling film tight at the top. Place in ice water for 15 minutes to firm. Unwrap the package, brush the sphere with vinaigrette, and stud with popped rice.
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