Delectable Stacked Crab Surprise

DELECTABLE STACKED CRAB SURPRISE
DRESSING:
1 c. firmly packed parsley leaves
½ c. good quality olive oil, divided
2 T. red wine vinegar
2 T. fresh lemon juice
3 cloves garlic, chopped
Kosher salt, black pepper
1 t. ground cumin

1. In a blender, place the parsley, 4 T. olive oil, vinegar, lemon juice, salt, pepper and cumin.
2. Cover and pulse until parsley is chopped. Stop and scrape sides if needed.
3. With blender running, add remaining olive oil. Blend until smooth.
4. Taste for seasoning. Refrigerate until ready to use.
5. Whisk before using.
   CRAB:
   ½ lb. jumbo lump crabmeat, drained and picked
   1 small shallot, minced
   1 T. fresh lime juice
   Kosher salt, black pepper
   1 t. chili powder
   1 avocado, sliced
   1-3 T. fresh lemon juice
   Fresh pico del gallo
6. In bowl, combine crabmeat, shallot, lime juice, salt, pepper and chili powder.
7. Toss to coat.
8. Cover and refrigerate for 1-2 hours.
9. Slice avocado in bowl and toss with the lemon juice and set aside.
10. Place a 2 ½” ring mold on a serving plate.
11. With a slotted spoon place 3 T. of pico inside the mold.
12. Top with ¼ c. crabmeat mixture and slightly press.
13. Carefully remove mold.
14. Top with 2 slices of avocado and 1 t. pico. Drizzle with dressing and serve.
    *Makes 4 molds. There is extra dressing.