Avocado and Crab Stacked Salad
Avocado and Crab Stacked Salad

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, avocado and crab stacked salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

As an optional garnish you can also serve the crab avocado stack with some pickled red onions - aka cebollas encurtidas. The crab salad is full of flavor on its own and is made with fresh crab, bell pepper, cucumber, onion, radishes, cilantro, lime juice, and olive oil. These fun layered stacks work great as an appetizer.

Avocado and Crab Stacked Salad is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Avocado and Crab Stacked Salad is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have avocado and crab stacked salad using 20 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Avocado and Crab Stacked Salad:
  1. Get 1 FOR CRAB SALAD
  2. Make ready 8 oz jumbo lump crabmeat
  3. Make ready 2 tbsp mayonnaise
  4. Make ready 1 tsp fresh lemon juice
  5. Take 1/2 tsp cajun seasoning
  6. Get 1/4 tsp black pepper and salt to taste
  7. Make ready 1 tbsp chopped chives
  8. Make ready 2 tbsp finely chopped celery
  9. Get 1 tsp hot sauce, such as franks brand
  10. Prepare 1 avocado, peeled, pitted and sliced
  11. Take 1 large fresh tomato, sliced into 1/4 inch slices
  12. Take 2 cup torn soft lettece leaves
  13. Make ready 1 small cucumber, sliced
  14. Prepare 1 cherry tomato, sliced
  15. Prepare 1 FOR WASABI DRESSING
  16. Prepare 3 tbsp olive oil
  17. Get 3 tbsp seasoned rice vinegar
  18. Get 1 tsp soy sauce
  19. Take 1/4 tsp wasabi paste
  20. Make ready 1 dash 1/8 teaspoon black pepper

Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. This stuffed avocado and lump crab salad is light and fresh, made with lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved! It's refreshing and perfect for the Spring or Summer as a lunch or appetizer if you're entertaining, you can easily double or triple this recipe, make the salad ahead and assemble just before serving.

Instructions to make Avocado and Crab Stacked Salad:
  1. PREPARE WASABI DRESSING
  2. Combine oil, vinegar, soy, wasabi and pepper in a bowl, whisk to blend, set aside.
  3. MAKE CRAB SALAD
  4. In a bowl whisk mayonnaise, lemon, cajun seasoning, pepper, salt to taste, chives, celery and hot sauce. Fold in crab meat catefully so as not to break it up, set aside
  5. Place torn greens on a platter, surround with cucumber slices. Put 2 large tomato slices in the center, top with some crab salad, top the crab with avocado slices, add another layer of crab salad, and top again with sliced avacado, pressing gently. Top with a cherry tomato slice and small piece of avacodo.
  6. Drizzle with wasabi dressing, serving with more to add if desired.

Bring a saucepan of salted water to a boil. Drain and run under cold water to stop the cooking. Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer. Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer. Carefully slide the mold off of the stack and chill until ready to serve.

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