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Prep time
30 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
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
Ingredients
- Remoulade Sauce
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1/3 cup
mayonnaise
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1 tablespoon
capers
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2 tablespoons
parsley, chopped (curly or flat leafed)
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1 tablespoon
white part of green onion, chopped
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2 tablespoons
pickles, diced
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2 tablespoons
creole brown mustard
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1/8 teaspoon
cayenne pepper
- Crabmeat Salad
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1 pound
lump crabmeat
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1 teaspoon
lemon zest
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1 teaspoon
lemon juice
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2
avocadoes, diced
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1 1/2 cups
tomatoes, seeded & diced
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1 1/2 cups
sunflower sprouts
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1
3 inch ring mold
Directions
- Remoulade Sauce
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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.
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Place in refrigerator.
- Crabmeat Salad
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Check the crabmeat for shells and separate lumps carefully.
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Zest lemon on fine rasp and set aside. Juice lemon and set aside.
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Cut avocado in half lengthwise, remove seed, & carefully scoop out flesh. Dice & sprinkle with the lemon juice.
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Cut tomatoes in half, remove seeds and dice.
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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.
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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.
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