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Avocado and Crab Stack Salad
4.9 from 141 votes

Avocado and Crab Stack Salad

This avocado and crab stack creates a layered salad featuring ripe avocado slightly softened with lemon vinaigrette, topped with pickled ginger and fresh crab meat. The salad is shaped using a cylindrical mold for a refined presentation, garnished with fresh baby herbs. The flavors combine creamy avocado, briny crab, and the tangy sharpness of pickled ginger, producing a fresh, light appetizer or starter.

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Course: Appetizer
Cuisine: International

Ingredients

  • 400 grams crab meat (cooked)
  • 1 avocado
  • pickled ginger Japanese
  • baby herbs assorted
  • lemon vinaigrette

Instructions

    Cup of Yum
  1. Make the lemon vinaigrette and pour it into a plastic squeeze bottle.
  2. Carefully pick through the crab meat and remove any remnants of shell your seafood purveyor may have missed.
  3. 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).
  4. Squeeze a little of the vinaigrette onto the avocado and mix until slightly softened.
  5. Taste for seasoning and add salt & pepper as desired.
  6. Place your cylinder in middle of the first plate.
  7. Fill the cylinder with the avocado to about 1.5-2cm (½-¾ inch) high.
  8. Leaving the cylinder in place, cover the surface of the avocado with one layer of pickled ginger.
  9. Spoon about 2cms (¾ inch) high of the crab meat onto the pickled ginger.
  10. Carefully remove the cylinder.
  11. Repeat the above process for the remaining plates.
  12. Cut the live herbs about 1cm (¼ inch) above the soil.
  13. Place them in a colander or strainer and shake off any dirt.Place them in a mixing bowl.
  14. 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.
  15. Dress crab stacks with a little vinaigrette.
  16. Drizzle a little dressing around each stack on the plate.
  17. Grab a good pinch of the dressed herbs and holding them tight in your finger-tips place them on top of the crab stack.
  18. 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.