Recipes
Crab and Avocado Stacks
Valentina P
These Crab and Avocado Stacks are super easy, delicious, and perfect for a fancy appetizer (hello date night). A base layer of creamy avocado topped with fresh crab mixed with a little mayo, lemon, and ginger.
How To MakeDiet Type: Low-carb
Shopping List
- 3 ounces fresh lump crabmeat
- 1/2 large avocado, diced
- 1 tablespoon mayonnaise
- 1 tablespoon lemon or lime juice (divided)
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon fresh grated ginger
- salt and pepper, to taste
Instructions
- Step 1: In a small bowl, gently toss the diced avocado with 1/2 tablespoon of the lime or lemon juice and season with a little salt.
- Step 2: In another bowl, fold together remaining 1/2 tablespoon lime or lemon juice, crabmeat, mayonnaise, mustard, and ginger. Season with salt and pepper.
- Step 3: You can serve this in a martini glass with the avocado layer on the bottom and the crab layer on top, or make it in a mold. For the mold option, line a small bowl or ramekin with enough plastic wrap so that extra wrap hangs from the sides of the bowl (see reference images above). Add the crab mixture, pressing it in evenly with a spoon. Then top the crab with the diced avocado pieces, filling in any gaps as best you can. Place an upside-down plate on top of the bowl and then flip the bowl and plate over so that the bowl is now on top. Remove the bowl, using the plastic wrap to help peel it off. Ta-da!
- Serve: Top with sesame seeds and/or microgreens to make it extra fancy. Enjoy immediately.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
recipe