This elegant Layered Crab Salad combines the sweetness of lump crabmeat with the earthiness of fluffy couscous and the creaminess of ripe avocado. The dish is built in distinct layers within a ring mold, creating a visually striking presentation that is as delicious as it is beautiful. Fresh cucumber, tomato, and a light vinaigrette-dressed bed of baby greens provide a crisp, refreshing contrast to the rich crab mixture. It is an ideal centerpiece for spring luncheons, summer picnics, or special dinner parties. The flavors are delicate and balanced, allowing the quality of the seafood to shine. Simple to assemble yet impressive enough for entertaining, this recipe offers a sophisticated twist on classic seafood salads. Serve chilled for the best texture and flavor.
Layered Crab Salad – Gh_9407
Description
This elegant Layered Crab Salad combines the sweetness of lump crabmeat with the earthiness of fluffy couscous and the creaminess of ripe avocado. The dish is built in distinct layers within a ring mold, creating a visually striking presentation that is as delicious as it is beautiful. Fresh cucumber, tomato, and a light vinaigrette-dressed bed of baby greens provide a crisp, refreshing contrast to the rich crab mixture. It is an ideal centerpiece for spring luncheons, summer picnics, or special dinner parties.Ingredients
Directions
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In a 1-quart saucepan over high heat, bring the chicken broth to a boil.
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Stir in the couscous, cover the saucepan, and remove from heat.
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Let the couscous stand for 5 minutes, then uncover and allow to cool slightly.
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In a medium bowl, combine the cooled couscous with the diced cucumber and diced tomato.
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Heat 1 tablespoon of salad oil in a small skillet over medium-high heat.
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Add the minced onion and cook until tender and very lightly browned.
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Stir in the white wine and cook for 1 minute to deglaze the pan.
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In a separate bowl, gently fold the cooked onion mixture, mayonnaise, chopped parsley, pepper, and 1/4 teaspoon salt into the picked-over crabmeat.
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Prepare a ring mold by removing the top and bottom of a clean, empty 3-inch diameter food can, or use a dedicated ring mold.
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Slice the avocado into thin crosswise slices.
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Place the ring mold in the center of a dinner plate.
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Spoon one-fourth of the couscous mixture into the mold and gently press down with the back of a spoon.
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Layer one-fourth of the avocado slices on top of the couscous, pressing gently.
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Top the avocado with one-fourth of the crab mixture, pressing down lightly.
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Carefully lift the ring mold straight up to release the layered salad.
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Repeat the layering process for the remaining 3 plates.
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In a large bowl, toss the mixed baby greens with 1 tablespoon salad oil, 2 teaspoons white wine vinegar, and a pinch of salt.
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Arrange the dressed greens around the layered crab salads on each plate.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 143.4kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 2.0g10%
- Cholesterol 53.4mg18%
- Sodium 49.2mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prevent the avocado from browning, you can lightly brush the slices with lemon or lime juice before layering.
Ensure the crabmeat is thoroughly checked for shell fragments before mixing with the other ingredients.
If a ring mold is not available, you can use a small glass or a cut-off plastic bottle as a makeshift mold. Line it with plastic wrap for easier removal.
This salad can be assembled up to 2 hours ahead of time and kept refrigerated. Cover loosely with plastic wrap to protect the avocado.
For a richer flavor, substitute half of the chicken broth with clam juice when cooking the couscous.
