Is there a substitute for the crabmeat?

I know, I always get a little sticker shock when I see the price for real crabmeat. There is something called Imitation Crab, which is fish (usually pollock) that is minced and pressed into sticks that resemble crab. It is less expensive for sure, but with that also comes less nutrition and less taste. So while you CAN use it, I say splurge for the real stuff. You can also use cooked chopped shrimp.

How can I get an avocado to ripen faster?

I know, sometimes they are hard as baseballs! I try and buy avocados a few days ahead of when I am using them. If they are super hard, put them in a paper back with an apple or a banana on your counter - that can speed things up a day or two. If your avocado is ripe before you are ready to use it, pop it in the fridge - this stops the ripening process.

Have a question that I didn't cover?

Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!

Crab Towers

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5 from 3 reviews

This recipe for crab towers is your answer to the easy to make but super dramatic appetizer or first course. Or for a fancy light lunch!

Author: Kate Morgan Jackson
Prep Time: 45 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Appetizer
Method: No Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Crabmeat Layer

3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
Zest from 1/2 lemon
12 ounces lump crabmeat

Vegetable Layer

1/2 cup chopped cucumber (peel it first)
1/2 cup chopped cherry tomatoes (cut them in quarters)
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)

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Instructions

Make the crabmeat mixture by combining the olive oil, vinegar, mayo and mustard together. 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 1/6 of the crab mixture inside the cookie cutter. Lift it up a little and gently spoon in 1/6 of the vegetable layer. Lift it up slightly one more time and add 1/6 of the avocado layer. Now lift it up and away gently.
If you are feeling brave, 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. Been there, done that. :)

Notes

- Crabmeat: You can usually find this in the refrigerated section near the seafood counter in your supermarket. We recommend regular (not jumbo) lump crabmeat for this recipe.

- Shallots: These are little members of the onion family, and have a milder taste. You can swap in sweet onions if you want to.

- Wine vinegar: This slightly sweeter vinegar lives with the other vinegars in your supermarket. We recommend white wine vinegar for this recipe.

- Lemon and Lime: We like to use a fresh lemon and lime, but bottled lemon and lime juice will also work.

Find it online: https://www.framedcooks.com/crab-towers/