Avocado and Crab Stack Salad
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Appetizer
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Cuisine
International
Avocado and Crab Stack Salad
Description
The Avocado and Crab Stack Salad is built in carefully measured layers using a cylinder mold to achieve a neat, elegant form. The avocado is diced and lightly coated with lemon vinaigrette to soften it and bring a citrus brightness, which pairs well with the sweet, delicate texture of the crab meat layered on top. A layer of Japanese pickled ginger between avocado and crab adds a tangy, slightly spicy contrast to the creamy and seafood elements.
The fresh baby herbs provide a subtle herbal note and a slight crunch, balancing the smooth textures and mild flavors. The resulting combination is light and refreshing, suitable as a starter or a light lunch component. The use of a mold gives the dish an appealing shape ideal for plated presentations.
Careful cleaning of crab meat to remove shells is important for texture and eating comfort. The pickled ginger complements the seafood without overpowering its natural sweetness. The recipe requires a cylindrical mold about 7.5 cm across, which can be improvised with a metal pastry cutter or plastic tubing.
Ingredients
- 400 grams crab meat (cooked)
- 1 avocado
- pickled ginger Japanese
- baby herbs assorted
- lemon vinaigrette
Instructions
- Make the lemon vinaigrette and pour it into a plastic squeeze bottle.
- Carefully pick through the crab meat and remove any remnants of shell your seafood purveyor may have missed.
- Dice the avocado up into 1 cm (1/2 inch) pieces and place in a mixing bowl (be careful not to bruise it as you cut it).
- Squeeze a little of the vinaigrette onto the avocado and mix until slightly softened.
- Taste for seasoning and add salt & pepper as desired.
- Place your cylinder in middle of the first plate.
- Fill the cylinder with the avocado to about 1.5-2cm (½-¾ inch) high.
- Leaving the cylinder in place, cover the surface of the avocado with one layer of pickled ginger.
- Spoon about 2cms (¾ inch) high of the crab meat onto the pickled ginger.
- Carefully remove the cylinder.
- Repeat the above process for the remaining plates.
- Cut the live herbs about 1cm (¼ inch) above the soil.
- Place them in a colander or strainer and shake off any dirt.Place them in a mixing bowl.
- Drizzle a very little amount of the vinaigrette into the bowl of herbs, add a little extra virgin olive oil and toss until nice and glossy but not dripping.
- Dress crab stacks with a little vinaigrette.
- Drizzle a little dressing around each stack on the plate.
- Grab a good pinch of the dressed herbs and holding them tight in your finger-tips place them on top of the crab stack.
- Serve and enjoy with a young Verdelho.
Notes
- Use a cylindrical mold approximately 7.5 cm (3 inches) in diameter for shaping the stacks.
- Carefully check and remove any crab shell fragments before assembling the salad.
- Dice the avocado gently to prevent bruising and toss lightly with lemon vinaigrette to soften.
- The pickled ginger layer adds a tangy contrast and should be evenly spread over avocado.
- Fresh baby herbs should be cleaned thoroughly and trimmed just above soil for garnish.
User Reviews
Overall Rating
4.9
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