Cook garlic and tomatoes in 30ml olive oil over low heat for 8 minutes until softened.
Place four 5cm x 8cm chefs' rings onto a flat plate.
Arrange three pieces of cooked tomato in the bottom of each ring.
Mix white crabmeat, curry powder, lemon juice, and seasoning in a bowl.
Layer white crab mixture over the tomatoes in each ring.
Top the white crab layer with chopped chives.
Mix brown crabmeat with paprika, lemon, and seasoning, then layer over the chives.
Repeat the layering with remaining white crab, chives, and brown crab until rings are full.
Whisk remaining lemon juice into double cream and season.
Spoon seasoned cream over the rings, smooth the tops, and chill for one hour.
Transfer each ring carefully to individual serving plates.
Finely dice the remaining tomato pieces.
Remove the rings and garnish the stacks with the diced tomato.
Toss cress with 15ml olive oil and seasoning, then arrange around the crab stacks.