Source: Jeffrey Axell, Executive Chef, Hyatt Regency San Francisco.

Serves 4

INGREDIENTS

1 pound Dungeness crab meat
½ cup horseradish cream (6 tablespoons sour cream, 2 tablespoons prepared horseradish)
2 California avocados
4 grilled Portobello mushrooms
½ cup pico de gallo (recipe below)
2 tablespoons balsamic reduction
2 tablespoons flavored olive oil (cilantro or basil)
Cracked black pepper, to taste

Pico de Gallo (Makes approx. 1 cup)
1 cup cored, seeded and coarsely chopped tomatoes
1/4 cup diced sweet red onion
1/4 teaspoons minced garlic
1 tablespoon freshly squeezed lime juice
½ jalapeno pepper stemmed and minced
2 tablespoons minced cilantro leaves
salt and pepper to taste
1 tablespoon olive oil

PREPARATION

1. Toss crab in horseradish cream (may modify horseradish cream mixture to your personal taste).
   
   
2. Dice avocados and cut portabellos into four pieces lengthwise.
   
   
3. Layer on top of the mushrooms the diced avocados and then the crab horseradish mixture.
   
   
4. Garnish with the pico de gallo and drizzle with balsamic reduction and olive oil.
   
   
5. Sprinkle with black pepper and serve.

For the pico de gallo
Combine all ingredients together in a stainless steel bowl; let rest one hour and check seasoning.