(crab Stack) Recipe

Prepare crab mixture

Place the lump crab meat in a bowl and gently pick through to remove any shells. Add the diced avocado, finely diced jicama, 2 tablespoons chopped cilantro, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss gently to combine, taking care not to mash the crab or avocado. Taste and adjust seasoning; refrigerate while you prepare other components.

Whisk together 2 tablespoons fresh orange juice, 1 tablespoon fresh lime juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl until emulsified. Reserve 1 tablespoon of the dressing to lightly dress the crab stack later; keep the rest for drizzling over the plated stacks.

Combine 3/4 cup small-diced seeded cucumber, 3/4 cup small-diced ripe mango, 2 tablespoons very finely diced red onion, 1 tablespoon fresh lime juice, 1 teaspoon finely chopped jalapeño, 1 tablespoon chopped cilantro and 1/4 teaspoon salt in a bowl. Toss gently and let sit 5–10 minutes for flavors to meld. Taste and adjust lime or salt as needed.

Place 1 cup chopped ripe mango, 1 teaspoon sugar and 1 tablespoon fresh lime juice in a blender or food processor. Puree until smooth. If the coulis is too thick, add up to 1 tablespoon water and pulse until desired consistency is reached. Pass through a fine-mesh sieve for an extra-smooth finish, scraping underside and discarding any fibrous bits. Transfer to a squeeze bottle or small bowl.

Warm tostadas or toasted rounds briefly if desired. Place a metal ring mold (about 2.5–3 inches diameter) on a tostada or on the plate if you prefer a composed stack next to tostadas. Spoon 2 tablespoons of the crab–avocado–jicama mixture into the ring and press down lightly to form a compact layer (repeat for additional layers if you want more height, up to 3/4 cup per stack). Remove the mold carefully to keep the stack intact.

Top each stack with 1 to 2 tablespoon spoonfuls of the cucumber–mango salsa. Drizzle reserved citrus dressing lightly over the stack and around the plate. Using the squeeze bottle or a spoon, artistically drizzle mango coulis around the tostada or plate and a small amount over the salsa if desired.

Garnish each stack with a small cilantro sprig or microgreens and serve immediately with tostadas and lime wedges on the side so guests can squeeze additional lime.