Recipe: Crab and avocado stack

Imogen Krupski, chef and director of Capital Cooking, demonstrates culinary skills with this impressive dish that makes an ideal healthy and tasty starter for two.


175g fresh white hand-picked crab meat

2 tsp mayonnaise

ripe avocado

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zest and juice of 1 lime

a handful of finely chopped chives

1/4 red chilli, finely chopped

1 tbsp cream cheese, lightly whipped to loosen

sea salt and freshly ground pepper

a couple of handful of baby spinach leaves, washed

handful of micro herbs

1 tbsp olive oil

1/2 banana shallot, peeled and finely diced


Put the white crab meat into a bowl and pick over for any pieces of shell. Add the lime zest, 1/2 the finely chopped red chilli, chives, salt and pepper and enough mayonnaise to bind together.

Halve the avocados, remove the stone and peel. Dice the avocado into 5mm/1/4 inch dice and gently mix with half the lime juice to prevent going any discolouration.

For the dressing gently heat the olive oil over a low heat and soften the shallot. Once softened remove the shallot to a bowl and mix with a little chopped chilli, remaining lime juice, a touch more olive oil and seasoning.

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To assemble, place the spinach leaves in a fan in the middle of a plate. Place a straight sided chefs ring or pastry cutter , 7cm/3 inches in diameter and 3.5 cm/1 1/2 inches deep in the centre. Fill one third of the ring with the avocado and top with a layer of the crab mix. Gently press the mix so that the stack holds its shape. Finally, top with half the cream cheese and level flat.

To serve, drizzle the shallot dressing around the plate and carefully remove the rings or pastry cutter. Garnish each stack with micro herbs.

Serve with fresh bread.

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