On the Menu: Roppongi’s Polynesian Crab Stack with Peanuts and Cilantro, Drizzled with Ginger-Lime Dressing

Roppongi’s signature dish is a true crowd pleaser that can be served as an appetizer, a salad or as an entrée. Serve with romaine leaves as a gluten-free accompaniment. Serves 4-6


6 tablespoons fresh ginger, peeled and chopped

4 tablespoons sugar

6 tablespoons lime juice

2 tablespoons garlic, diced

1/2-cup water

1/4-cup pea shoots

1⁄4 cup Roma tomatoes, diced

1/4-cup cucumber, sliced

1⁄4 cup red onion, diced

1/4-cup mango, diced

1/4-cup avocado, diced

1/4-cup fresh crabmeat

2 tablespoons chopped peanuts

1 teaspoon fresh cilantro, chopped


  1. Prepared ginger-lime dressing: Combine ginger with sugar, lime juice, garlic, and water. Let sit overnight in refrigerator.
  2. Assemble crab stack: With pea shoots at the bottom and crab meat at the top, tightly layer pea shoots, tomatoes, cucumber, onion, mango, avocado, and crab into a mold. Invert onto serving plate.
  3. Sprinkle with chopped peanuts and cilantro. Drizzle with dressing.


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