Crab & Avocado Tower With Caviar

Crab & Avocado Tower With Caviar

July 20, 2014

Whether you dress it up or down, the creamy, buttery texture of an avocado with succulent crab meat makes a luscious pairing. Those “ooooh’s” and “aaaah’s” at the presentation will quickly be followed by “mmmm’s” and “oh my gosh!”‘s once they bite into it. I served this as our salad course, so I used one avocado per person. However, if you choose to serve as an appetizer or a main, you’ll want to add more layers, so you’ll need more ingredients per person. Serves 4 as a Salad Course

Category Appetizer
Prep 0 hours
Cook 0 hours
Ready-in 0 hours
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Ingredients

4 Very ripe, but not mushy, avocados
2 Limes, zested and juiced
Salt
Black pepper
1 1/3 C White crab, freshly picked through by your fishmonger
Toasted sesame oil
Chili oil, optional
Toasted black and white sesame seeds
American caviar
Cilantro leaves, optional
1 Ring mold (or an emptied and cleaned small tuna or chicken can with the top and bottom removed)

Instructions

  1. Remove the avocado pit, and scoop out the flesh into a bowl. Add lime zest and juice. With a knife, make a few scores in the avocado and smash lightly. Season with salt and pepper. If not assembling the towers right away, cover tightly and refrigerate.
  2. Place your mold on a plate with enough flat surface area for four molds. Build your first tower beginning with a layer of avocado. Press it gently into the mold without smashing it down. Next, add a layer crab by flaking it then gently pressing it into the avocado. Then, add another thick layer of avocado, pressing down lightly. Holding the can on the plate, tap it gently once or twice to pack the layers together.
  3. Confidently lift the can up and off the tower you created (the avocado tends to smear on the crab, so don't hesitate). Repeat for the remaining molds. Cover and keep ice cold until serving time.
  4. To plate, drizzle with a little sesame oil and sprinkle with sesame seeds then garnish with caviar and a cilantro leaf. If not serving right away, return to the refrigerator.

Additional Notes

Pair with a Sauvignon Blanc, a classic Brut champagne, or a Spanish Cava.

Recipe Ratings

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