INGREDIENTS
Crabmeat Layer:
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
Zest from 1/2 lemon
12 oz. lump crabmeat
Vegetable Layer:
1/2 cup chopped cucumber (peel it first)
1/2 cup chopped cherry tomatoes (cut them in quarters)
1 stalk celery, chopped
1/4 cup chopped shallots
2 tablespoons olive oil
1 tablespoon white wine vinegar
Pinch each of salt and pepper
Avocado Layer:
3 avocados, peeled, pitted and diced
Juice from one small lime
Pinch each of salt and pepper
Frisee lettuce for garnish (optional)
DIRECTIONS
Make the crabmeat mixture by combining the olive oil, vinegar and mustard together. Mix three tablespoons of the mustard mixture with the mayo and the lemon zest (save the rest of the mustard mixture for later). Add the crabmeat and mix well.
For the vegetable layer, mix all the ingredients for that layer together and set aside.
For the avocado layer, mix all the ingredients for that layer together and set aside.
To make the layers, put a 3 inch round cookie cutter on a plate (you can also use a large mason jar lid or a well-washed tuna can with the top and bottom cut out). Press 1/3 cup of the crab mixture inside the cookie cutter. Lift it up a little and gently spoon in 1/3 cup of the vegetable layer. Lift it up slightly one more time and add 1/3 cup of the avocado layer. Now lift it up and away gently.
Tear the first lettuce into sprigs and toss with the remaining mustard mixture. Garnish your tower with a sprig of frisee lettuce.
Repeat 5 more times!
Serve, keeping your cool if any of your towers tumble over, because no matter what they are going to taste scrumptious!
