Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, avocado and crab stacked salad. It is one of my favorites food recipes. This time, I will make it a bit tasty. 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 popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Avocado and Crab Stacked Salad is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook avocado and crab stacked salad using 20 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Avocado and Crab Stacked Salad:
- Make ready 1 FOR CRAB SALAD
- Make ready 8 oz jumbo lump crabmeat
- Take 2 tbsp mayonnaise
- Prepare 1 tsp fresh lemon juice
- Take 1/2 tsp cajun seasoning
- Make ready 1/4 tsp black pepper and salt to taste
- Prepare 1 tbsp chopped chives
- Get 2 tbsp finely chopped celery
- Get 1 tsp hot sauce, such as franks brand
- Prepare 1 avocado, peeled, pitted and sliced
- Make ready 1 large fresh tomato, sliced into 1/4 inch slices
- Take 2 cup torn soft lettece leaves
- Take 1 small cucumber, sliced
- Make ready 1 cherry tomato, sliced
- Make ready 1 FOR WASABI DRESSING
- Get 3 tbsp olive oil
- Get 3 tbsp seasoned rice vinegar
- Prepare 1 tsp soy sauce
- Make ready 1/4 tsp wasabi paste
- Make ready 1 dash 1/8 teaspoon black pepper
Carefully slide the mold off of the stack and chill until ready to serve. I created and treated myself to this delicious stacked crab salad featuring crab, mango, and avocado, and drizzled it with a tangy citrus cilantro dressing. Fancy Pants:) This delicious recipe was not daunting after all, it was easy, delicious, light, bursting with flavor, and it all came together in minutes! This stuffed avocado and lump crab salad is light and fresh, made with lime juice, olive oil, cilantro and red onion.
Steps 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.
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. 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.
So that’s going to wrap this up for this special food avocado and crab stacked salad recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
