Ingredients
- Avocado Layer
- 2 cups diced avocado
- 1/2 cup diced tomato
- 1/4 cup diced onion
- 1 tablespoon chopped cilantro
- 2 tablespoons fresh squeezed lime juice
- 1/4 teaspoon Tabasco sauce
- salt and pepper to taste
- Crab Layer
- 2 cups lump crab meat
- 3/4 cups mayonnaise
- 2 tablespoons minced fresh chives
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon minced garlic, or 1/8 teaspoon garlic powder
- salt and white pepper to taste
- Tomato Coulis
- 1 (15-ounce) can peeled whole tomatoes, drained
- 1/2 teaspoon tomato paste
- 1/4 teaspoon Tabasco sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1/2 cup extra virgin olive oil
- salt & pepper to taste
- Garnish
- 6 large cooked shrimp
Preparation
- Line individual ramekins with saran wrap, and make sure it’s tucked in to tightly around the base.
- In a medium size bowl, fold all avocado layer ingredients together to combine. Add a layer to each ramekin and pack it down
- In another bowl, whisk together the mayonnaise, chives, lemon juice and garlic. Fold in crab meat, carefully so as not to break it up. Season with salt and pepper to taste. Add a layer of crab mixture and press down to make sure everything is packed snug inside.
- Cover the crab meat with the over hanging saran wrap and refrigerate for at least 30 minutes.
- When ready to serve, open saran wrap and pull it away from the top of the mold.
- Place a serving plate on top of the ramekin and in one move, flip it over so the ramekin is upside down on the plate. Gently remove the ramekin, then peel saran wrap off of the crab stack.
- Garnish with a large cocktail shrimp and the tomato coulis.
- To Make the Coulis:
- Chop the tomatoes and measure out 1 cup to use. Place in a blender with other ingredients and blend until completely pureed.
- Spoon a ring of the sauce around the crab & avocado stack.
Notes
Add tortilla or peta chips on the side for an added crunchy treat that you can use to scoop the stack with.