Crab and Avocado Tower Recipe

By Executive Chef at Palo Verde at Boulders Resort & Spa
Brian Archibald

Inspired by how bountiful the garden is at Boulders Resort, this dish leverages fresh herbs and ripe avocado to spice up classic crab.



12 oz Crabmeat, picked over

1 TBL Chopped Fresh Chives

4 slices Smoked Salmon

4 tsp Caviar

1 Avocado, finely diced

Juice of one Lemon

1/2 cup Sour Cream, Light

Salt & Pepper



1 clove Garlic, chopped

2 TBL Cilantro

1 Shallot, chopped

2 Mint leaves

1 Avocado

1 cup Chicken Stock

1 Serrano Chile

Handful Spinach leaves

Juice of one Lime

Salt & Pepper


  • Sauté garlic and shallots until softened. 
  • Place all ingredients in blender.  Process until smooth. 
  • Season to taste & fill a squeeze bottle to plate. 
  • Combine crab, sour cream and chives.  Season to taste.
  • Place a 3 oz crab meat mixture in the bottom of a ring mold. 
  • Top with a slice of smoked salmon and press down firmly. 
  • Top with the diced avocado that has been acidulated with the juice of one lemon.
  • Garnish with caviar and cilantro leaves. 
  • Squeeze avocado sauce around plate.