Crab, Tomato, and Avocado Towers

Crab, Tomato, and Avocado Towers
Serves 8
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  1. 1 (8-ounce) container jumbo lump crabmeat, picked
  2. 1 (8-ounce) container crab claw meat, picked
  3. 2 tablespoons mayonnaise
  4. 1 tablespoon chopped fresh dill
  5. 1 tablespoon chopped fresh parsley
  6. 1 1/2 teaspoons lemon zest
  7. 1 teaspoon coarse kosher salt, divided
  8. 1/2 teaspoon freshly ground black pepper, divided
  9. 2 ripe avocados, diced
  10. 2 tablespoons fresh lemon juice
  11. 4 gourmet cherry tomatoes, sliced
  12. Garnish: fresh micro lettuces
  1. In a medium bowl, combine crabmeat, mayonnaise, dill, parsley, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  2. In a small bowl, combine avocado, lemon juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
  3. Place a 3 1/2-inch ring mold on the center of a serving plate. Gently press about 2 tablespoons avocado into bottom of ring mold. Press about 2 tablespoons crab mixture into ring mold, on top of avocado. Top with sliced tomatoes. Carefully remove ring mold. Repeat with remaining avocado, crab mixture, and tomatoes. Serve immediately. Garnish with fresh micro lettuces, if desired.
  1. You can find micro lettuces, used in this recipe as a garnish, at specialty foods markets.
Southern Lady Magazine