Ingredients:

  • 8 oz Lump Crab Meat (fresh or pasteurised)
  • 1 Tbsp Fresh Chives, finely minced
  • 1 tsp Fresh Dill, finely chopped
  • 1/2 small Shallot, finely minced
  • 1 Tbsp Mayonnaise (full fat) or Crème Fraîche
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Extra Virgin Olive Oil
  • 1/2 tsp Dijon Mustard
  • Pinch Smoked Paprika
  • Kosher Salt and Freshly Ground Black Pepper, To Taste
  • 2 medium Ripe Avocados (Hass or similar)
  • 1 Tbsp Fresh Lime Juice
  • Pinch of Sea Salt
  • 4–8 leaves Baby Gem Lettuce Leaves, for serving
  • Microgreens or Parsley, As needed, for garnish
  • Zest of 1/4 Lemon, for garnish

Instructions:

  1. Check the Crab: Gently spread the lump crab meat onto a plate and inspect it thoroughly for any small pieces of shell or cartilage. This step is non-negotiable for a premium experience.
  2. Make the Dressing Base: In a small bowl, whisk together the mayonnaise/crème fraîche, Dijon mustard, lemon juice, olive oil, smoked paprika, shallot, and seasoning (salt and pepper). Taste and adjust the acidity; it should be bright.
  3. Combine Gently: Transfer the drained crab meat and the minced chives/dill into a larger bowl. Pour the dressing over the crab.
  4. Fold, Don't Stir: Using a large rubber spatula, very gently fold the dressing into the crab mixture. The goal is to coat the crab without breaking up the beautiful lumps.
  5. Chill: Cover the crab mixture and refrigerate for 10–15 minutes. This allows the flavors to marry and ensures the salad is served properly cold.
  6. Prep the Avocado: Cut the avocados in half, remove the pit, and peel carefully. Dice the flesh into 1/4-inch (5mm) cubes.
  7. Season and Protect: Immediately place the diced avocado in a bowl and toss very lightly with the fresh lime juice and a pinch of salt. The lime juice is crucial to keeping them vibrant green.
  8. The Stack: Place the serving plates and presentation rings down (approximately 3 inches / 7.5 cm diameter) or use small, lined ramekins.
  9. Layer One (Avocado): Fill the bottom third of the ring moulds with the seasoned avocado dice. Press down very gently with the back of a spoon to create a stable base, but do not mush it.
  10. Layer Two (Crab): Carefully spoon the chilled crab mixture over the avocado layer, filling the remainder of the ring. Lightly level the top without compaction.
  11. Release and Finish: Immediately before serving, lift the ring mould straight up and off the stack. Garnish the plate with a few crisp baby gem leaves, sprinkle the top of the stack with microgreens and a tiny grating of lemon zest.