Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Seafood          Avocado, Crab, and Tomato Stacks
Back to Recipes Listing           Episode: 318           Episode Name: Stack it with Style         


Makes 2 Stacks

1 ½ teaspoons sugar
1 tablespoon Champagne vinegar
1 tablespoon walnut oil
1 tablespoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
Juice of 2 limes
1 cup large lump crab meat
2 avocados, peeled
2 tablespoons lemon juice
1 large heirloom tomato, peeled, seeded, diced finely




  1. In a small bowl, whisk together the sugar, vinegar, walnut oil, and olive oil until dressing is emulsified.  Season with salt, pepper and lime juice.
  2. Pour 3-4 tablespoons of the dressing over the crab meat.
  3. In a food processor, pulse the avocado and lemon juice until smooth.
  4. Using a cookie cutter, spoon about ¼ cup of avocado cream as a base, making a well in the center for the crab.
  5. Place crab meat inside of the avocado, and spread another tablespoon of avocado cream on top to seal in the crab.
  6. Spread half of the tomatoes on top of the avocado, and remove the cookie cutter gently.
  7. Repeat for second stack, and garnish with remaining crab meat and remaining dressing.


    • If you don’t have a cookie cutter, or would like to many molds, you can have PVC pipe from the hardware store cut to order.
    • You don’t need to grease the molds, as the fat in the avocado will prevent it from sticking.