Classic Crabmeat Maison with a stacked presentation as opposed to the usual flat lay. The tomato & avocado are diced and stacked in a ring mold, topped with the crab & garnished with the sunflower sprouts & lemon zest. —Carine Clary
parsley, chopped (curly or flat leafed)
white part of green onion, chopped
creole brown mustard
1 1/2 cups
tomatoes, seeded & diced
1 1/2 cups
3 inch ring mold
In This Recipe
Place all ingredients in a food processor and pulse several times. Everything should be smooth and well incorporated but with bits of the solid ingredients visible.
Place in refrigerator.
Check the crabmeat for shells and separate lumps carefully.
Zest lemon on fine rasp and set aside. Juice lemon and set aside.
Cut avocado in half lengthwise, remove seed, & carefully scoop out flesh. Dice & sprinkle with the lemon juice.
Cut tomatoes in half, remove seeds and dice.
Toss crab very gently in 2/3rds of the remoulade sauce. Add more if not completely coated but be sparing. If there is too much the remoulade will drip & the crab will slip off the top.
Place ring mold on salad plate & layer one quarter of each of the ingredients starting with the avocado, then the tomato, then the crabmeat. Slowly lift up the mold to remove it then add the sprouts to the top. Dust with a little of the lemon zest.