Black Bean Blue Crabs with Lotus Crab and Avocado Parfait

Ingredients

• Canola oil, to cook
• 6 blue crabs, shell off (save 4), prepped (gills removed) and cut in half
• 1 lotus, peeled and cut into 1/4-inch slices
• 1 cup cornstarch
• 2 tablespoons fermented black beans, rinsed and chopped
• 2 tablespoons garlic, minced
• 1 tablespoons ginger, minced
• 2 jalapenos, de-stemmed and sliced
• 4 scallions, cut into 1/2-inch lengths
• 1/2 cup shaoxing wine
• 1/2 cup white wine
• 2 tablespoon naturally brewed soy sauce
• 4 cups hot long grain rice
• Salt and black pepper, to taste
• 2 lemons, zest (minced) and juiced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 cup extra virgin olive oil
• 1 pound picked lump meat
• 1 large avocado, fine diced
• 1 tablespoon chives, chopped
• 1 small, ripe tomato, cut into 1/4-inch thick slices
• Fleur de sel and black pepper, to taste
• 1 tablespoon chive batons, for garnish

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