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