Crab Salad Stack with Basil Dressing

This recipe creates a fresh and light crab salad that makes a great summer starter or, alternatively, a light lunch when served with some salad leaves. We used claw meat, but you can use a mix of white and brown crab meat if you prefer. The fresher the better.

Servings: 2
Prep Time: 15 minutes

Ingredients:

For the crab:

7 oz fresh crabmeat
1 tsp mayonnaise
1/2 tsp Dijon mustard
Juice of 1/2 lemon
Sea salt, to taste

For the salad:

2 roma tomatoes, finely chopped
1 small red onion, finely chopped
1/3 cup chopped fresh cilantro
Juice of 1/2 lime
Sea salt, to taste
1/2 avocado, sliced

For the basil dressing:

1 small bunch fresh basil
4 TBSP extra virgin olive oil
Juice of 1 lemon
Sea salt, to taste

To garnish:

1 handful arugula

Preparation

1. In a medium bowl combine the crabmeat, mayonnaise, mustard, and lemon juice. Stir gently until it just holds together. Season to taste with salt.
2. In a separate bowl, place the tomatoes, red onion, cilantro, and lime juice. Stir gently to combine and season with a little salt.
3. Place a chef’s stacking ring on each serving plate. Lay half of the avocado slices in the bottom of the rings, with the darker green edge facing out.
4. Add the tomato and onion mixture on top, pressing down with a spoon to gently compact it, until you are nearly at the top of the ring.
5. Add another layer of avocado and then top with the crabmeat mixture. Keep the ring in place while preparing the dressing.
6. Place the basil, olive oil, lemon juice, and a pinch of salt in a food processor or blender. Purée until smooth.
7. Gently remove the rings from the crab stacks, garnish with arugula and a drizzle of the basil dressing. Enjoy!

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