Crab and Avocado Tartare w Wasabi Dressing

I do love a single serve entree, especially with fresh crab – just gorgeous.

Prep Time: 20 min

Cook time: 00 min

Serves: 8


1 tbsp mirin
1/2 tsp wasabi paste
1 tbsp rice wine vinegar
dash of sesame oil
pinch of salt
pinch of white pepper
juice of 1/2 lemon (or lime)

600g fresh crab meat (or good quality tinned – drained)
2 tbsp mayonnaise
2 tbsp parsley, finely chopped
2 tbsp chives, finely chopped
1/2 red chilli, deseeded, finely chopped (optional)
pinch of ground ginger (or fresh grated)
3 avocados, peeled, stoned, diced
juice of 1/2 lemon
handful spinach leaves, finely chopped
alfalfa, watercress or microgreens – garnish


Dressing : whisk all the ingredients together, taste and adjust the seasoning if necessary. Set aside until ready to use.

Tartare : In a bowl, mix together the crab meat, mayo, herbs and chilli. 

In a separate bowl, gently toss the avocado with the lemon juice.

Place a large cookie cutter on a serving plate, start your layers with a large pinch of the finely chopped spinach.  Spoon over enough avocado on to the spinach and spread until you have an even layer.  Press down gently with the back of a spoon or with your fingers, ensuring there are no gaps.

Top with a couple of spoonfuls of your crab mixture so you have a lovely thick layer.  Carefully remove the cutter.  Repeat with the remaining ingredients.

Serve : top with alfalfa, micro green or watercress and drizzle with dressing.

Jax Says : you can make the stacks and leave in the fridge with the cookie cutter until ready to serve.