Stacked Crab Mango Avocado Salad Recipe

appetizers, entrees, lunch, saladsSheri SpalloneComment

Stacked Crab Mango Avocado Salad Recipe

Cook Time: No cooking!  Prep Time: 5-10 minutes

Difficulty:  Easy

Makes 2-3 crab stacks (or 1 if you're really hungry:)

If you want to wow your guests with a light tasty lunch, salad, or appetizer, then this stacked crab tower, bursting with flavor, is the perfect recipe for you! Your guests will think you spent hours creating this mouth-watering masterpiece. 

I recently had a variation of this recipe at a local restaurant, and since then, have been obsessed with recreating it at home, however, the thought of making it myself seemed a bit daunting. That was until I learned I could make this crab stack with a soup can rather than buy another kitchen tool.  Hello!  Determined to satisfy my crab craving and make something other than our usual crab cakes (which are deIicious by the way), I was going to create this tasty culinary tower!

And create I did.  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.  And I felt like Mrs. 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!  I think I will make this for my next "girl's night out" and serve with crackers as an appetizer.

So, are you ready to get stacking?  Grab your soup can and make this scrumptious crab mango and avocado salad today.  Have fun creating different combinations, but report back, we would love to hear of your variations.  I may add chopped red onion and our Pretty Peppers to the layers the next time I make this.

Thanks for stopping by, here is how it is made!


  • 1 10 oz. can of lump meat crab
  • 1 large avocado, chopped
  • 1 large mango, chopped
  • 1 lime, sliced in half
  • 1 Tablespoon (Tbsp.) orange juice
  • 1 Tablespoon (Tbsp.) rice vinegar
  • 1 Tablespoon olive oil
  • 1/2 teaspoon (tsp) Cherchies® Chardonnay Lime & Cilantro Seasoning Blend


Slice an avocado in half, remove the pit by inserting a knife and twisting, score the avocado with a knife, and scoop out pulp into a small bowl. Squeeze one half of the lime over the avocados and gently mix.  Set aside.

Peel mango with a vegetable peeler, cut the fruit off the mango, cut into small chunks, and place the mango in a separate small bowl.  Open both ends of a soup can and reserve contents for another time (perhaps you want soup with this delicious salad).  Thoroughly clean the can.  (If using a can of crab, simply open both ends, empty contents, clean and use in your crab stack).

Drain the crab and place in another small bowl.  Prepare the dressing by mixing the rest of the lime juice, orange juice, vinegar, olive oil, and Cherchies® Chardonnay Lime & Cilantro Seasoning.  Set aside. Now, let's get stacking!

Place the can on a plate.  Carefully add the avocado to the can and gently press the avocado in the mold with a spatula or spoon.  Next add the mango followed by the crab and tamp down just as you did with the avocado.

Carefully push the stack through the can with a spatula onto the plate.  Drizzle with the dressing and serve immediately.  Behold, the Stacked Crab Mango Avocado Salad!  Enjoy:)

Stacked Crab Mango Avocado Salad Recipe


Tex-Mex French Bread Pizza Recipe

entrees, leftovers, lunchSheri SpalloneComment

Tex Mex French Bread Pizza Recipe

Cook Time:  10-15 minutes

Difficulty:  Extremely Easy!

I know there are some leftover haters out there. It's okay...I confess, I used to be one of them! Growing up, I did not understand the concept of eating a meal twice in a row, so as you can imagine, our dog was well-fed...sorry Mom if you're reading you know;) Also, when it came to leftovers and wasting food, another thing I did not understand, my mom would often refer to a money tree growing in the backyard...except I never saw one!  Crazy parents! :)

As a mom of three, I totally get the concept of leftovers, saving money, wasting less, and of course, the money tree. (I have been known to tease our teenage children occasionally...they look at me like I am crazy...crazy kids).  

I see leftovers as a creative challenge to create new masterpieces, to save money, and to waste less. Amen!  For this round of leftovers, I made Tex-Mex French Bread Pizzas, using leftover chicken, sweet and robust Cherchies® Black Bean & Corn Salsa, savory Cherchies® Chardonnay Lime & Cilantro Seasoning Blend, and of course French Bread and gooey cheese!  Sounds dreamy, right? These pizzas hit all the flavor notes and were devoured in minutes!

If you have not added French Bread Pizzas to your recipe cache, you need to do so, and this Tex-Mex version will quickly become a family favorite!  Your pizzas will disappear and so will your leftovers! The money tree?  Not so much!

What is your favorite French Bread Pizza Recipe?  We would love to hear from you!  Thank you for stopping by:)


Preheat oven to 350 degrees.  Slice a baguette or Italian bread in half vertically.  Place bread halves on a baking sheet.  Spread each slice with a generous amount of spaghetti or pizza sauce (maybe 1 cup?  It all depends on the size of the bread).  Sprinkle the diced chicken or turkey over the bread halves.

Next, add the Cherchies® Black Bean & Corn Salsa over the chicken.  Sprinkle about 1 teaspoon of Cherchies® Chardonnay Lime & Cilantro Seasoning (or to taste).  Of course, what pizza wouldn't be complete without the cheese?  Add the cheese to you heart's delight...add some decide, it's ok!

If you're wondering about the brown stuff in the first picture, it's taco meat.  I also had leftover taco meat I added to one half of the pizza (a previous pizza night:)  Plop the pizzas into the oven and bake for about 10-15 minutes, or until pizza is golden brown and the cheese is melty.  Slice into individual portions and enjoy!

Tex-Mex French Bread Pizza Recipe


The Real Deal "Shepherd's Pie" Recipe

entreesSheri SpalloneComment

The Real Deal "Shepherd's Pie"  Recipe

Happy St. Patrick's Day friends!  What a better way to celebrate the day than to share this lovely recipe, straight from Ireland.   I have been waiting to post this recipe, and today could not be more perfect to pay homage to Ireland and our new Irish friend.

Did you know?  Traditional Shepherd's Pie is made with Lamb.  According to our Irish friend, Cottage Pie is the true name for the ground beef version we are accustomed to in the United States.  Apparently we do everything backwards in the United States...a little Irish joke.

My new love for Ireland and St. Patrick's Day blossomed last summer when I first traveled to this beautiful, peaceful country with my dear hubby to celebrate 25 years of wedded bliss;).   We had the most amazing time, touring the country of Ireland, enjoying new foods, learning about the country, and laughing until we cried with our new funny friend, Dave, from Dove Chauffer Drive, (He's a bit of a leprechaun I might add (he will tell you himself), ornery, quick-witted and funny, but a lovely new friend and an excellent tour guide. Consider looking him up if you travel to Ireland.  You will not be disappointed)).   He had a lot of funny quotes and stories, and he proudly shared his recipe for Shepherd's Pie with me. This recipe is the real deal friends! He gave me permission to add my Cherchies® touch to his recipe, so Dave, hopefully I did your recipe justice:). 

Thanks for stopping by and enjoy this delicious Irish recipe.  It will definitely become one of your favorites!  Happy St. Patrick's Day!


  • 1 lb. ground lamb or ground beef
  • 1 Tablespoon (Tbsp) olive oil
  • 1 small onion, finely chopped
  • 1 Tablespoon (Tbsp) Minor's Beef Base
  • 1 teaspoon (tsp) Worcestershire Sauce
  • 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard
  • 2 teaspoons (tsp) Cherchies® Garlic Seasoning
  • 1/2 teaspoon (tsp) pepper
  • 1 can (14.5 oz.) of diced tomatoes
  • 1 large carrot, finely sliced
  • 1 cup frozen peas
  • 2 teaspoons (tsp) Cherchies Basil Pizzazz
  • 1 teaspoon (tsp) Marjoram
  • 1 Bay leaf
  • 1 teaspoon (tsp) Thyme
  • 6-8 potatoes, peeled, boiled, and mashed
  • 4 Tablespoons (Tbsp) salted butter
  • 2 Tablespoons (Tbsp) Half and half or milk


Preheat oven to 350 degrees.  Wash and peel the potatoes.  Boil the potatoes until thoroughly cooked (prick with a fork to check if done). While potatoes are cooking, dice the onion and slice the carrots.  In a medium skillet, cook the onion in oil until onions are translucent.  Add the ground meat, 1 teaspoon Cherchies® Garlic Seasoning, pepper, and beef base to the skillet.  Stir.

When the meat is brown, drain the meat. Return the meat to the skillet and add the canned tomatoes, Worcestershire Sauce, Cherchies® Champagne Mustard, water, the rest of the Cherchies® Garlic Seasoning, Cherchies® Basil Pizzazz, Marjoram, Thyme, bay leaf, carrots, and peas.  Simmer for ten minutes or until carrots are cooked. 

While the meat is cooking, prepare the potatoes.  Drain the potatoes.  Add butter to the pan and mash the potatoes with a fork.  I usually use a hand mixer to do the rest of the mixing.  Add the milk, a little at a time, until the potatoes have a thick consistency.  Set aside.

Pour cooked meat and vegetables into a small casserole dish.  Spoon the mashed potatoes over the meat and vegetables.  Place the Shepherd's Pie in the oven and cook until potatoes are a lovely golden brown.