Makes 4 cakes
¾ cup mayonnaise
2 tablespoons fresh lemon juice
1½ teaspoons sriracha or sambal
½ teaspoon sesame oil
Freshly ground black pepper
Avocado and Crab Salad
6 tablespoons heavy cream
1 tablespoon whole grain mustard
½ pound Dungeness crab meat, drained, picked clean of shell and lightly squeezed of excess moisture if wet
3 ripe avocados, as needed
4 teaspoons tobiko (flying fish roe), salmon roe or other caviar
DirectionsYou’ll need molds that are about 2½ inches in diameter and 3 inches deep. You can sometimes find deep, round, open-ended metal molds or cutters in kitchenware stores. Instead, you could use lengths of 2-inch PVC pipe from the hardware store that have been sterilized in the dishwasher, or empty, clean cans of a similar size with both the tops and bottoms removed. Eight-ounce tomato sauce cans work perfectly.
To make the spicy mayo, combine the mayonnaise, lemon juice, sriracha and sesame oil in a small bowl. Season to taste with salt and pepper and set aside.
To make the crab salad, whip the cream to soft mounds using an electric mixer or a whisk. Stir in the mustard, then fold in the crab and season to taste with salt and pepper.
Slice the avocados in half, remove the pits and remove the avocado meat from the skins using a large spoon. Cut the avocados crosswise into ½-inch thick slices.
Set out 4 small plates and place a ring mold in the center of each plate. Attractively arrange enough avocado slices in the ring molds to completely cover the bottoms of the molds with the curved sides of the avocado facing out. You should have at least half the avocado slices left. Divide the crab salad between the four ring molds, smoothing the tops of the salads with the back of a spoon. Arrange as many of the remaining avocado slices as needed to cover the crab salad in the ring molds. Spoon some of the spicy mayo over the tops of the molds. Put about a teaspoon of caviar on top of the mayonnaise in each mold and remove the molds by gently lifting them straight up. Serve immediately.