What a refreshing and delicious way to start a meal! Not to mention the “wow” factor and it is easy to make. Make sure to make the avocado just before serving so it doesn’t change color. Snow crab clusters normally come frozen, so you can easily pull one out of the freezer for any occasion. I used a mold similar to a ramekin to create the shape. However, you can use a large martini glass or a margarita glass. Ingredient amounts will make one tower as shown and is a perfect appetizer to be shared by two people. Adjust ingredient amounts to accommodate the number of people serving.
1/2 cup of meat from a snow crab cluster, normally 1 cluster will be sufficient
1/4 cup of fresh lime juice divided
1 avocado, peeled and pit removed
3 sprigs of cilantro, stems removed and finely chopped
Rinse and drain snow crab cluster, set aside. Fill a large pot filled 1/4 of the way with water and add a sprinkle of kosher salt, cover and bring to a boil. Once boiling, drop the cluster into the water, cover and let cook for about 5 minutes. Remove and place into freezer to cool. Cooling occurs quickly, about 5 minutes. Remove and begin to remove the crab meat from the shell being careful to remove all of the shell from the crabmeat. Place crabmeat into a small bowl and add 2 tablespoons of lime juice and a sprinkle of kosher salt. Gently mix and refrigerate while preparing the avocado mixture. While the crabmeat continues to chill remove avocado from the skin and place into a small mixing bowl. Add cilantro, the remaining lime juice and a sprinkle of kosher salt. With a fork mash all ingredients together until smooth. If creating a tower as shown, begin assembling tower by firmly pressing the crabmeat into a mold such as a ramekin. Add avocado mixture on top. Using a spoon firmly fill the mold until no air pockets are viewed and all mold is filled. To plate place mold on top of the plate and quickly flip over. Tap the mold several times and gently remove to create the shape shown above. If using a martini glass or a margarita glass place the avocado mixture on the bottom and the crab mixture on top. Garnish with a sprig of cilantro if desired.
Try Robert Mondavi Private Selection Sauvignon Blanc (California), Kendall-Jackson Vintner’s Reserve Sauvignon Blanc (California), Solaire by Robert Mondavi Santa Lucia Highlands Chardonnay or a Corona with a wedge of lime.