Of 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
- 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!