• Mix the tomato, onion, garlic, chopped cilantro, and jalapeño to make a salsa. Set aside.
• Gently mix the lime juice, ¼ tsp of salt and pinch of pepper into the avocado (do not mash/keep in chunks). Set aside.
• In separate bowl gently mix some lemon zest (~1/2 tsp or to taste) into the crab meat (another option: add 2-3 tablespoons roasted/chopped or confit garlic; to spice it up a little bit. Let that sit for a few minutes to drain.
• Prepare a 2 ½ round high ring mold ontop of a large spatula to l assist with transferring the layered salad to plate.

  If you do not have a ring mold, youcould serve as a layered salad in pretty glasses or mason jar.  I suggest chilled non-tapered glasses 2 ½ -3in diameter, 3-4 inches deep (consider glasses need to be easy to eat out of 😊).  

Filling Mold or Glasses

• Layer about 3 tbsp of avocado and press down firmly but gently (you don’t want to mash it). This salad can be layered starting with the either crab or avocado - your preference.
• On top of that add a layer of the tomato salsa, about 3 tbsp and press down firmly, but gently.
• Layer this with about 3 tbsp crabmeat, again with firm gentle pressure.
• Top with about 2 tbsp. cream fraiche using a small spoon or spatula to smooth out and make even with the rim.
• If using ring mold *: Transfer the salad from ring mold to your plate and carefully lift off the ring mold. This takes a little practice so don’t rush. Use a spoon or small spatula to gently push from the top around the edges.
• You may see some liquid leaking from the bottom of mold from the crab and salsa juices. If so, remove the liquid from bottom of mold by absorbing into a paper towel before transfer.
• Garnish salad top with a few cilantro sprigs and some pickled red onion.