These little crab stack beauties make the perfect meal/appetiser for two, with one for that special someone, one for you and one to share. With five crabs to strip, a lot of love goes into the construction of the stacks, but the end result is worth it.
And as a side note, this was the very first shoot that we did for the book, my sister Emma put the crab stack together and we shot the dish sitting on a chair out the front of her place, the day was overcast and I remember I was kneeling on the grass feeling, this is finally happening, hobloodyray.
200g crab meat
5 caperberries, 2 crushed and 3 for garnish
2 tbsp seafood sauce
Juice from ½ a lemon
1 avocado, diced
2 tomatoes, deseeded and diced
100g cooked quinoa
5 stalks coriander leaves, removed and diced finely Salt and pepper, to taste Balsamic vinegar, to serve
This recipe is designed to make three stacks, with one each … and one to share. No need to steal from each other’s plate!
Set out three small bowls.
In the first bowl, mix crab meat, crushed caperberries and seafood sauce. In the second bowl, squeeze lemon juice over avocado. In the third bowl, mix tomatoes, quinoa and coriander.
Sprinkle salt and pepper over bowls. Then, using three round open-top mould stacks (or, in an emergency, disposable cups with the bottom removed), layer ingredients one at a time.
Start with the avocado, gently pressing 1/3 of the mix to the bottom of each mould, making a thin layer.
Then do the same with the tomatoes and then the crab, gently pressing down after each addition to create colourful layered stacks.
Carefully pull the moulds away, drizzle with vinegar and top with remaining caperberries. Serve immediately.
This recipe can be found in our book Eat, Drink and Be Straddie which can be purchased as a digital ebook on Amazon here or if you don’t want to deal with the devil through our online store here or get your hardcopy delivered to your door here.
If you make this recipe please let us know… tag us in your instagram post @stradbrokeislandphotography or drop us a comment, we would love to know how you went.