Servings: 4 · Prep Time: 10 mins · Cooking Time: 0 mins
Total Time: 10 mins

Salads & Starters

This is such a tasty starter and as long as you have an appropriate vessel to stack in (see below), it's super easy to make the presentation look like a posh entr�e served in the finest restaurants.


  • Crabmeat (150g)
  • Red onion
  • Limes
  • Cherry Tomatoes
  • Avocado
  • Lettuce (1 cup)
  • Tangerine
  • Coriander (handful)
  • Olive Oil (drizzle)
  • Chilli Flakes (1 tsp)


I prefer to make this dish when my local fishmonger has fresh crab or when I am on holiday in Devon. However, it still works nicely with a can of crab found in supermarkets.
Crab has loads of flavour so there is no need to go over the top with sauces. The key thing is how you stack it. You want a tall cookie cutter, which I don't have, but I do have a disused babby milk bottle! BPA free of course!

First chop up your salad into small squares, and half your cherry tomatoes. Chop up some coriander, one onion and a few spring onions. Add a little olive oil and lime juice and mush up with your hands.

Next place in the bottom of your vessel and push down hard (I use the handle of my potato masher - which by the way has never seen a potato). Then peel your tangerine and create a layer of segments.

Next mash up some avocado and create the next layer. Finish by adding your crab and then slowly remove your vessel. Garnish with either chilli flakes, coriander or dried onion flakes.