Crab & Avocado Stack

Boost your omega-3 intake with this light and tasty meal

  • Serves: 2
Crab & Avocado Stack
  • 175g fresh white hand-picked crab meat
  • 2 tsp mayonnaise
  • 1 ripe avocado
  • zest and juice of 1 lime
  • a handful of finely chopped chives
  • 1/4 red chilli, finely chopped
  • 1 tbsp cream cheese, lightly whipped to loosen
  • sea salt and freshly ground pepper
  • a couple of handfuls of baby spinach leaves, washed
  • handful of micro herbs
  • 1 tbsp olive oil
  • 1/2 banana shallot, peeled and finely diced

Ingredients

  • 175g fresh white hand-picked crab meat
  • 2 tsp mayonnaise
  • 1 ripe avocado
  • zest and juice of 1 lime
  • a handful of finely chopped chives
  • 1/4 red chilli, finely chopped
  • 1 tbsp cream cheese, lightly whipped to loosen
  • sea salt and freshly ground pepper
  • a couple of handfuls of baby spinach leaves, washed
  • handful of micro herbs
  • 1 tbsp olive oil
  • 1/2 banana shallot, peeled and finely diced
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Method
  • Put the white crab meat into a bowl and pick out any pieces of shell. Add the lime zest, half of the finely chopped red chilli, chives, salt and pepper, and enough mayonnaise to bind together.
  • Halve the avocados, remove the stone and peel. Dice the avocado and gently mix with half of the lime juice to prevent any discolouration.
  • For the dressing, gently heat the olive oil over a low heat and soften the shallot. Once softened, put the shallot into a bowl and mix with a little chopped chilli, the remaining lime juice, a touch more olive oil, and some seasoning.
  • To assemble, place the spinach leaves in a fan in the middle of a plate. Place a straight-sided chefs ring or pastry cutter (7cm in diameter and 3.5cm deep) in the centre, and fill in one third of the ring with the avocado then top with the crab mix. Gently press the mix so that the stack holds its shape. Finally, top with half the cream cheese and level flat.
  • To serve, drizzle the shallot dressing around the plate and carefully remove the rings or pastry cutter. Garnish each stack with micro herbs and serve with fresh bread.

Imogen Krupski – chef and director at Capital Cooking capitalcooking.co.uk

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