California Avocado and Crab Salad en Gelée

== Ingredients ==
* 12 California avocados
* 3 cups chicken stock, divided
* 30 fresh basil leaves
* 1 lemon grass stalk, about 9 inches
* 1 lemon, large, peeled and sliced
* 1 serrano, about 5 inches long
* 2 tbsp plain gelatin (2 envelopes)
* 1½ pounds cooked crab meat
* 3 tbsp rice vinegar
* 3 tbsp light soy sauce
* lemon oil for garnish
* salt and freshly ground black pepper for garnish
* lemon slices for garnish
* fresh basil leaves for garnish
== Directions ==
# Bring to a boil 2 cups stock, basil, lemon grass, lemon, and chile, then steep, covered, about 20 minutes.
# Strain through a coffee filter.
# Meanwhile sprinkle gelatin on remaining 1 cup cool stock; let stand 1 minute, add to strained stock mixture, then heat, stirring until gelatin just dissolves.
# Pour into a 9" x 12" pan; chill to set.
# Reserve; then cut into small dice just before service.
# Mix crab meat with vinegar and soy sauce.
# Reserve.
# Crosswise, thinly slice each avocado half, keeping slices for each avocado together.
# Line each of 12 small round molds or bowls (about 1 cup and 4 inches in diameter) with plastic film.
# Then line each mold with 1 sliced avocado, overlapping slices starting at centers of the bowls.
# Divide crab mixture among them, packing meat in.
# Chill.
# Per order, unmold 1 salad.
# Scatter about ¼ cup diced gelatin around mold.
# Season avocado with drops of lemon oil, coarse salt, and freshly ground pepper.
# Garnish with lemon slices and fresh basil.
Category:Basil Recipes
Category:Chicken stock and broth Recipes
Category:Crab Recipes
Category:Gelatin Recipes
Category:Hass avocado Recipes
Category:Lemongrass Recipes
Category:Serrano pepper Recipes