Seared King Crab + Avocado Stack Recipe

Prepare crab

If using pre-cooked king crab, remove meat from shell and pat dry with paper towels. Cut larger pieces into 1/2-inch chunks. If using raw king crab meat (rarely sold), sear as described below but ensure fully opaque and cooked through.

Season & sear

Season crab meat lightly with 1/8 tsp sea salt and a pinch of pepper. Heat a heavy skillet over medium-high heat until shimmering. Add 2 tsp neutral oil and place crab pieces in a single layer. Sear 30–45 seconds per side just to get a golden edge — avoid overcooking. Remove to a plate and let rest.

Prepare avocado

Halve, pit and scoop avocados into a bowl. Mash gently with a fork, leaving some texture. Stir in 1 tbsp lime juice, 1 tbs chopped chives, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning.

Assemble stacks

Using a 2.5–3 inch ring mold (or freeform), place a spoonful of avocado mash to form the base (about 1.5–2 tbsp). Top with 2–3 pieces of seared king crab. Repeat to make 8 stacks total. Keep warm or chill briefly while finishing other components.

In a small bowl or jar combine 3 tbsp yuzu juice, 1 tsp lemon juice, 1/2 tsp Dijon mustard and 1/2 tsp honey. Whisk briefly. While whisking constantly (or using an immersion blender), drizzle in the extra-virgin olive oil (3 tbsp) and 1 tbsp neutral oil in a steady stream until emulsified and slightly thickened. Season with 1/4 tsp fine sea salt. Taste and adjust acidity or sweetness as needed. Keep at room temperature.

Crisp the shallots

Peel and thinly slice the shallots into very thin rings. Toss sliced shallots with 2 tbsp flour until lightly dusted. In a small heavy-bottomed saucepan or skillet, add 1 cup oil and heat to 325°F (use a thermometer). Fry the shallots in batches, stirring occasionally, until golden brown and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and immediately sprinkle with 1/4 tsp coarse sea salt. Reserve oil (cool and discard or save for other use).

Make wonton crisps

Preheat oven to 375°F (190°C) or heat oil to 350°F if frying. For baked version: brush both sides of wonton wrappers lightly with 1 tsp neutral oil, cut each wrapper into 3–4 triangles or fold into small cups, place on a baking sheet and bake 6–8 minutes until golden and crisp. For fried version: heat oil to 350°F and fry whole or folded wonton wrappers 30–45 seconds until puffed and golden; drain on paper towels and season with a pinch of salt. Let cool.

Halve cherry tomatoes. Toss gently with 1 tsp olive oil and 1/2 tsp lime zest, and a pinch of salt. Keep refrigerated briefly if desired. Prepare microgreens and have toasted sesame seeds ready.

Plate and finish

Place a wonton crisp on each small appetizer plate. Set the avocado-crab stack on top of the wonton. Spoon 1–1.5 tsp yuzu emulsion around or lightly over the stack. Arrange 3 halved cherry tomatoes beside each stack. Sprinkle crispy shallots over the crab and around the plate for crunch. Garnish with a few microgreens and a light dusting of toasted sesame seeds. Serve immediately so wonton and shallots remain crisp.