Ingredients:

  • 1 lb Premium Lump Crab Meat, thoroughly drained
  • 2 Tbsp Crème Fraîche (or Sour Cream)
  • 1 Tbsp Mayonnaise, high quality
  • 1 Tbsp Fresh Lime Juice (for dressing)
  • 1 tsp Dijon Mustard
  • 1 Tbsp Fresh Chives, minced
  • 1/2 tsp Zest of 1/2 Lime
  • 1/4 tsp Fine Sea Salt (for dressing)
  • Pinch White Pepper
  • 2 large Hass Avocados, ripe
  • 1 Tbsp Fresh Lime Juice (for avocado)
  • 1/4 tsp Fine Sea Salt (for avocado)
  • 1 Tbsp Extra Virgin Olive Oil (for drizzling)
  • 1/4 cup Microgreens
  • 4 sprigs Fresh Dill or Chervil (for garnish)

Instructions:

  1. Prepare the Crab Meat: Gently spread the lump crab meat onto a clean plate. Carefully inspect and remove any remaining bits of shell or cartilage. Place the cleaned crab meat into a mixing bowl and return it to the fridge.
  2. Make the Light Dressing: In a separate, small bowl, whisk together the crème fraîche, mayonnaise, Dijon mustard, 1 Tbsp lime juice, and lime zest. Stir in the salt and white pepper until fully incorporated. Taste and adjust the seasoning.
  3. Dress the Crab Salad: Pour about three-quarters of the dressing mixture over the chilled crab meat. Using a rubber spatula, gently fold the dressing into the crab. Avoid breaking the lumps. If necessary, add the remaining dressing. Cover and chill for 10-15 minutes to allow the flavors to meld.
  4. Prepare the Avocado: Halve the avocados, remove the pits, and carefully scoop out the flesh. Dice the avocado into 1/2 inch cubes (or slice thinly). Gently toss the prepared avocado with the remaining 1 Tbsp of lime juice and 1/4 tsp of salt.
  5. Assembly and Plating: Place a 3-inch ring mold in the center of the serving plate. Layer half of the prepared avocado mixture into the bottom, pressing lightly to form a stable base. Spoon an equal layer of the chilled crab salad on top, keeping it light and airy. Carefully lift the ring mold straight up. Repeat for the remaining servings.
  6. Garnish: Drizzle a few drops of high-quality olive oil around the plate. Top the crab salad with a scattering of microgreens and a tiny sprig of fresh dill or chervil. Serve immediately.