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Chef Tony Kensington Place Dungeness Crab and Avocado Stack

Chef Tony’s Dungeness Crab and Avocado Stack Recipe

Dungeness Crab and Avocado Stack Recipe


1 lb. of Dungeness Crab meat off the shell.

1  avocado

1 slice of red onion (optional)

4 slices of cucumber

1 slice of heirloom tomato

2 table spoons of garlic mayo

1 tea spoon of ground black pepper



1 table spoon of Worcestershire sauce

2 table spoon of olive oil

3 table spoon of tomato juice

1 teaspoon of lime juice

1 teaspoon of garlic diced



You will need one open ended ring, 4 to 5 inches in diameter and 4 to 5 inches in height.

Place in the center of the plate.

Mix garlic mayo with crab meat in a mixing bowl.

First, stuff half the crab mixture into the ring gently. Press to limit space/gaps.

Lay cucumber slices and tomato.

Put 3 thin slices of avocado in the middle and 2 slices to the side of the ring.

Then put the rest of the crab meat mixture on top and press gently down with hands or fist.

Lay some onion rings on top.

Fan out slices of avocado on the top of the crab meat to finish.


Place in the refrigerator for 30 min to an hour.


Drizzle the dressing mixture around the edges so it stays on the bottom.

Carefully and gently lift the ring up … Dungeness Crab Avocado Stack is served.