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1
Make the lemon vinaigrette and pour it into a plastic squeeze bottle.
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2
Carefully pick through the crab meat and remove any remnants of shell your seafood purveyor may have missed.
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3
Dice the avocado up into 1 cm (1/2 inch) pieces and place in a mixing bowl, (be careful not to bruise it as you cut it).
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4
Squeeze a little of the vinaigrette onto the avocado and mix until slightly softened.
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5
Taste for seasoning and add salt & pepper as desired.
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6
Place your cylinder in middle of the first plate.
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7
Fill the cylinder with the avocado to about 1.5-2cms (1/2-3/4 inch) high.
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8
Leaving the cylinder in place, cover the surface of the avocado with one layer of pickled ginger.
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9
Spoon about 2cms (3/4 inch) high of the crab meat onto the pickled ginger.
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10
Carefully remove the cylinder.
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11
Repeat the above process for the remaining plates.
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12
Cut the live herbs about 1cm (1/4 inch) above the soil.
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13
Place them in a colander or strainer and shake off any dirt.Place them in a mixing bowl.
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14
Drizzle a very little amount of the vinaigrette into the bowl of herbs, add a little extra virgin olive oil and toss until nice and glossy but not dripping.
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15
Dress crab stacks with a little vinaigrette.
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16
Drizzle a little dressing around each stack on the plate.
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17
Grab a good pinch of the dressed herbs and holding them tight in your finger-tips place them on top of the crab stack.
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18
Serve and enjoy
