Crab & Avocado Stack Salad
A fresh and simple crab salad. Superb for summer lunch or as an appetizer. Use minimal seasoning to let the tase of the fresh crab shine through
Servings Prep Time
4people 20minutes
Servings Prep Time
4people 20minutes
Ingredients
Instructions
  1. In a large bowl, combine crab, dill, olive oil, lemon juice, pepper and Tabasco with a fork until crab meat is separated and lump free
  2. Pit and peel the avocado and slice as thin as you can
  3. Lubricate a metal cylinder with olive oil on the inside and put it in middle of serving plate, distribute 1/4 of the avocado slices (from one half) in the bottom. Outside (skin side) towards cylinder rim. About 1 cm high.
  4. Scoop in crab mixture to build another 2-3 cm and press down gently into the mold. Top with chives. Leave cylinder until just before serving
Recipe Notes

Garnish with dill sprigs and Hovmästar (dill & mustard) sauce

If you manage to find crab claws, you will need about 8-10 to get 250g once picked over for shells

For a creamier version replace Tabasco with 1-2 tbsp Sriracha Mayo

Can be pre-made and kept chilled for 24 hours