Crab Tower Recipe

Prepare crab

Check lump crab meat for shells and cartilage; pick through and break any large lumps into bite-size pieces, keeping most pieces intact for texture.

In a medium bowl combine mayonnaise, lemon juice, Dijon mustard and hot sauce (if using). Whisk until smooth.

Add chopped celery, green onion and chives to the dressing and stir to combine.

Gently fold the crab meat into the dressing mixture until evenly coated. Season with sea salt and freshly ground black pepper; taste and adjust salt, pepper or lemon as needed. Cover and refrigerate while preparing other components (15–30 minutes) to let flavors meld.

Halve, pit and scoop avocados into a bowl. Mash lightly with a fork so there is still some texture (not completely puréed).

Stir in lime juice, minced shallot, salt and black pepper. Taste and adjust seasoning. Keep covered with plastic wrap pressed to the surface to prevent browning.

In a small bowl toss the diced cucumber and red bell pepper with olive oil, champagne vinegar and a pinch of salt. This quick dressing brightens the vegetables and adds crunch.

Arrange microgreens or frisée on a serving platter or individual plates to form the base layer for each tower.

Use a 3-inch round ring mold (or a clean straight-sided glass) to build towers. Place the mold on the microgreen-lined plate.

First, spoon 2–3 tablespoons of the dressed cucumber and pepper mixture into the bottom of the ring as the crunchy base and press lightly to level.

Next, add a layer of avocado — about 3 tablespoons — press gently to compact and create an even layer.

Top the avocado with 4 ounces (about half) of the chilled crab salad, mounding slightly and pressing to form a stable tower.

Carefully lift the ring mold straight up to reveal the crab tower. Repeat for additional servings.

Drizzle each tower with a teaspoon of extra virgin olive oil and sprinkle a pinch of smoked paprika over the top for color and a hint of smoky flavor.

Garnish with a small dill sprig and place a lemon wedge on the plate. Serve with toasted brioche or crostini on the side.

Optional: For added luxury, spoon a little extra crab salad atop each tower and finish with microgreens and an additional crack of black pepper.