In a bowl, combine the crab, olive oil, and salt and pepper. Toss gently and refrigerate. In a bowl, combine the rice wine vinegar, olive oil, lemongrass, and rice. Season with salt and pepper.
In a bowl, combine jalapeno and lime juice. Gently fold in the avocado and cilantro. Season with salt and pepper.
In a blender, combine tomatoes, onion, garlic and cucumber. Puree until smooth. Strain through a fine filter, reserving liquid only. Season sauce with salt and pepper.
TO ASSEMBLE: Place a 4-inch ring mold on a plate and fill with ½ cup rice mixture. Press lightly to compact rice. Top with ½ cup avocado salsa. Finish with ½ cup of the crabmeat. Remove ring mold. Pour a little gazpacho sauce around tower and garnish with chives, if desired.
Recipe Tip: If you are looking to add more whole grains to your diet, try substituting 2 cups of cooked Mahatma® or Carolina® whole grain brown rice for this dish. Do you have a rice cooker? To prepare the rice for this dish … Add brown or white rice and water to the inner pot of your Aroma® Rice Cooker. Press the Cook Switch; or set to Brown or White Rice. When the rice cooker beeps, proceed with remainder of recipe as directed above.