Crab apple avocado salad stack

Summer in London this year must have been the best we've had for the longest time. So much so that I have not been checking the weather forecast. I just expect the next day to be warm and sunny and continue being like this the day after. I'm getting used to wearing skirts, shorts and no jackets or tights. What a bliss. 

With this weather, comes simple and tasty cool food that does not make you sweat. One that is easy to prepare as well. This recipe is so pretty yet easy to make, it is perfect for a quick summer dinner after work. Even though it is weekday after work in London, having this salad on the balcony just makes it feel like holiday by the beach. Enjoy!

Crab salad served on lettuce gem leaves. This is a good way to serve the salad at a party. It's easy to pop into the mouth.

Crab, Apple and Avocado Salad Stack

serves 2

Ingredients: 

• 120g crab meat (can)
• 1 red chillies (diced)
• 1 granny smith apple (cubed)
• 120g baby plum tomatoes (quartered)
• 1 nectarine (deseeded & cubed)
• 1 large lime
• 1 avocado (cubed)
• salt and pepper to taste
• lettuce gems
• handful of fresh mint leaves
• extra virgin olive oil
• a few drops of balsamic to taste (on tomato)

Methods:

1.  Remove crab meat from can and drain. Place into a bowl then add the diced chillies and apple cubes.

2.  Squeeze the juice of one lime into the bowl. Season with salt and pepper and mix the crab well with some sliced mint leaves. 

3.  On a different bowl, place the quartered plum tomatoes and season with salt, pepper, 2 drops of balsamic vinegar and a little extra virgin olive oil. Set aside.

4.  To assemble, place a food ring on a serving plate. 

5.  Carefully place the avocado in the ring. Top it up with the cubed nectarines followed by the tomatoes.

6.  Gently press downwards with the back of spoon to compress the stack of avocado, nectarines and tomatoes.

7.  Top up with a generous amount of the prepared crab and decorate with mint leaves.

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Seafood Stick Tortilla Cup

There must a time when you are left with too many tortilla wraps and not sure what to do with it. Well, I have found a way to use them! Instead of the usual tortilla chips, make them into little tortilla cups instead! You can always fill the cups with whatever filling you fancy. The recipe below is for fillings made with seafood stick. I know it is processed food and will not be very healthy but that was what I had in the fridge as my backup food and it's tasty. So when you are out of ingredients and have too many tortilla wraps, this could be a lovely option. Seafood stick is also handy for a quick addition into Tom Yum Soup or anything for that matter. Get creative!

Below is a step by step compilation of images and further down are the ingredients and methods.

Quarter the tortilla wraps and push each quarter into ramekins or muffin tray, whichever you have handy. Make sure the edges are pushed through but be careful not to break it.

Once all the ramekins or muffin tray is filled with tortilla wrap, fill each of them with some shallots and bake.

Fill the crispy tortilla cups with the mixed fillings and top with basil leaves.

Recipe: Seafood Stick Tortilla Cup

Ingredients:

• 2 tortilla wrap


• 2 shallots (sliced)


• 1 ripe avocado (sliced)


• 1/2 long sweet pepper (chopped)


• 200g seafood stick


• 4 tbs mayonnaise


• 10 basil leaves (tear)


• juice of 1 small lime


• sea salt & black pepper to taste


• extra virgin olive oil

Method:

1. Preheat the oven to 200°C.


2. Cut the tortilla wraps into quarters. Push each quarter into the ramekins / muffin tray.


3. Slice the shallots and place them in the tortilla cups.


4. Bake in the oven for about 20 minutes until tortilla cups are brown and crispy.


5. When the tortilla cups are ready, leave it to cool.


6. While waiting for the cups to bake, fork or tear the seafood sticks into long strips. You can also cut them with a knife, whichever way you prefer.


7. Mix the seafood stick strips, chopped peppers, basil leaves, lime juice and mayonnaise in a bowl and mix well.


8. Add a drizzle of extra virgin olive oil then season with salt and pepper to taste. Give it a quick stir.


9. Slice the avocados and arrange them in the tortilla cups. Top it up with a generous amount of the crab stick mix.


10. Decorate it with basil leaves and they are ready to serve.

Note:

1. You can substitute the seafood stick with crab meat, tuna, pieces of chicken or even minced pork. Be creative, cooking is suppose to be fun.


2. This is also a quick and pretty party food.

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