Avocado and Crab Stack Salad
Ingredients
- 400 grams crab meat (cooked)
- 1 avocado
- Japanese pickled ginger
- assorted baby herbs
- 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
*Note you'll need a cylindrical tube approximately 7.5 cms (3 inches) across and open on both sides for this recipe. Essentially any cylindrical shaped smooth tube can be used, PVC tubing is perfect, or you could cut the middle out of any plastic bottle that is approximately the right size. In our recipe in the photograph we have used a round metal pastry cutter which works just fine.
Tried this recipe?Let us know how it was!