Crab And Avocado Stackup

Crab and avocado salad stackOf all the delightful seafood eats, crab is definitely one of my favorites. Growing up, the fresh crab we’d catch on vacations often ended up in a pot of curry (Trini style) with dumplings. While the memories are messy and delicious, my grown up self is not a fan of laborious cooking or eating (picture using nothing but your fingers to dig into a bowl of curry stew hard shell crab). While I might revisit the possibility of a curry dressing in the future, for this recipe, I just focus on fresh sumptuous flavor combinations of a few key ingredients. Here’s how to make the Crab & Avocado Stack.

Yield: 4 Stacks

Ingredients:

  • 8 oz Fresh Lump Crab Meat
  • 1 Large Ripe Avocado
  • 1 Grapefruit
  • 4 Cups Mesclun Greens, thinly chopped
  •  2 Tablespoons extra-virgin olive oil, plus extra for greasing
  • 1 Tablespoon red-wine vinegar
  • 1/8 Teaspoon salt, plus extra for tasting
  • Freshly ground pepper
  • Fresh Lime, optional

You’ll also need: 

A food ring mold, for stacking. You can get a single one or a set for pretty cheap.

We’ll start with the greens, so the salad has a chance to soak in the flavors. First, make your dressing by whisking together the olive oil, red-wine vinegar, salt and a pinch of fresh pepper, to taste. Toss dressing with your chopped salad greens. Even though mesclun greens are beautiful in their whole leafy form, an individual bite gains a toothier texture when you thinly chop the salad, which I like for this particular combination (I also like to chop my greens to avoid the leaf-mining that my children will otherwise do). Set greens aside.

Cube your avocado and sprinkle with salt to taste. Then prepare the grapefruit by peeling with a knife and separating into wedges. Get your fresh crab handy, because it’s stacking time!

Use your finger to grease the inside of your empty ring mold with a little bit of olive oil. This will help with an easy lift off when it’s time to take off the ring. Place the lightly greased ring mold on a serving plate. In it, add a 1/4 of your cubed avocado. Be sure to pack this in with a press, if you have one, or the back of your spoon. Firmly packing this in is what will keep it together. Top that with a quarter of the crab, press, and then add a layer of the chopped greens and press. Carefully lift off your ring mold and top your stack with about 3 of the fresh grapefruit wedges. Squeeze a fresh lime over the stack if desired.

Repeat this process for your remaining stacks and devour.

Let me know if you make this!

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