Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, avocado and crab stacked salad. One of my favorites food recipes. This time, I’m gonna make it a 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 well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Avocado and Crab Stacked Salad is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have avocado and crab stacked salad using 20 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Avocado and Crab Stacked Salad:
- Take 1 FOR CRAB SALAD
- Take 8 oz jumbo lump crabmeat
- Make ready 2 tbsp mayonnaise
- Take 1 tsp fresh lemon juice
- Take 1/2 tsp cajun seasoning
- Prepare 1/4 tsp black pepper and salt to taste
- Get 1 tbsp chopped chives
- Prepare 2 tbsp finely chopped celery
- Get 1 tsp hot sauce, such as franks brand
- Prepare 1 avocado, peeled, pitted and sliced
- Prepare 1 large fresh tomato, sliced into 1/4 inch slices
- Get 2 cup torn soft lettece leaves
- Take 1 small cucumber, sliced
- Prepare 1 cherry tomato, sliced
- Take 1 FOR WASABI DRESSING
- Take 3 tbsp olive oil
- Make ready 3 tbsp seasoned rice vinegar
- Make ready 1 tsp soy sauce
- Prepare 1/4 tsp wasabi paste
- Prepare 1 dash 1/8 teaspoon black pepper
Carefully slide the mold off of the stack and chill until ready to serve. 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:
- PREPARE WASABI DRESSING
- Combine oil, vinegar, soy, wasabi and pepper in a bowl, whisk to blend, set aside.
- MAKE CRAB SALAD
- 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
- 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.
- Drizzle with wasabi dressing, serving with more to add if desired.
Drizzle with ginger-lime dressing and serve. The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño. For each salad, evenly layer ingredients in the following order: lettuce, tomato, avocado, crab, tomato, egg, bacon, and blue cheese. Garnish each salad with a sprig of fresh tarragon, if desired.
So that’s going to wrap it up for this exceptional food avocado and crab stacked salad recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
