Crab Stacks

Ready in : 45 mins

Crab Stacks is a gluten free, dairy free, and pescatarian main course. This recipe serves 3 and costs $6.46 per serving. One portion of this dish contains about 56g of protein, 26g of fat, and a total of 730 calories. 2 people have tried and liked this recipe. It is brought to you by Foodista. Head to the store and pick up roma tomato, quinoa, orange juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is amazing. If you like this recipe, you might also like recipes such as Crab Stacks, Crab Savoury (Baked Crab with Bread Crumbs and Cheese), and Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce.

Diets

GLUTEN FREE

DAIRY FREE

PESCATARIAN

Ingredients

dungeness crab- cooked&

1

quinoa

1 cup

orange juice

1 cup

chicken stock

1 cup

mango

1

fresno chile

1

avocado

1

lime

1

roma tomato

1

cilantro

1 tablespoon

green onion

1 tablespoon

clove garlic

1

salmon

3 servings

Cooking in Steps

1
COMBINE THE QUINOA, OJ AND STOCK IN A SAUCEPAN. COOK OVER MEDIUM HIGH HEAT UNTIL ALL LIQUID HAS BEEN ABSORBED. REMOVE FROM HEAT AND SET ASIDE.

quinoa

stock

orange juice

sauce pan
2
CUT THE LIME INTO QUARTERS.

lime
3
COMBINE THE MANGO AND FRESNO CHILE. SQUEEZE A 1/4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE.

chili pepper

mango

lime
4
COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC. SQUEEZE 1/4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE.

green onions

cilantro

garlic

tomato

lime
5
USING A ROUND MOLD, SPOON SOME OF THE PREPARED QUINOA INTO THE BOTTOM. IF USING THE SALMON- SPOON IN A LAYER OF THE SALMON.- OTHERWISE USE CRAB. TOP WITH A LAYER OF THE TOMATO MIXTURE, THEN AVOCADO.

avocado

quinoa

salmon

tomato

crab
6
TOP WITH A THIN LAYER OF THE QUINOA, THEN CRAB, FOLLOWED BY AVOCADO, THE MANGO MIXTURE AND MORE CRAB AND FINALLY TOPPED WITH A BIT MORE MANGO MIXTURE.

avocado

quinoa

mango

crab
7
PRESS DOWN AND THEN REMOVE THE MOLDS.
8
GARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1/2 LIME TO SQUEEZE OVER THE STACKS. SERVE COLD.

pickled ginger

radish

lime

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Crab Stacks

Diets

GLUTEN FREE

DAIRY FREE

PESCATARIAN

Ingredients

dungeness crab- cooked&

1

quinoa

1 cup

orange juice

1 cup

chicken stock

1 cup

mango

1

fresno chile

1

avocado

1

lime

1

roma tomato

1

cilantro

1 tablespoon

green onion

1 tablespoon

clove garlic

1

salmon

3 servings

Cooking in Steps

1 COMBINE THE QUINOA, OJ AND STOCK IN A SAUCEPAN. COOK OVER MEDIUM HIGH HEAT UNTIL ALL LIQUID HAS BEEN ABSORBED. REMOVE FROM HEAT AND SET ASIDE.

quinoa

stock

orange juice

2 CUT THE LIME INTO QUARTERS.

lime

3 COMBINE THE MANGO AND FRESNO CHILE. SQUEEZE A 1/4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE.

chili pepper

mango

lime

4 COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC. SQUEEZE 1/4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE.

green onions

cilantro

garlic

tomato

lime

5 USING A ROUND MOLD, SPOON SOME OF THE PREPARED QUINOA INTO THE BOTTOM. IF USING THE SALMON- SPOON IN A LAYER OF THE SALMON.- OTHERWISE USE CRAB. TOP WITH A LAYER OF THE TOMATO MIXTURE, THEN AVOCADO.

avocado

quinoa

salmon

tomato

crab

6 TOP WITH A THIN LAYER OF THE QUINOA, THEN CRAB, FOLLOWED BY AVOCADO, THE MANGO MIXTURE AND MORE CRAB AND FINALLY TOPPED WITH A BIT MORE MANGO MIXTURE.

avocado

quinoa

mango

crab

7 PRESS DOWN AND THEN REMOVE THE MOLDS.

8 GARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1/2 LIME TO SQUEEZE OVER THE STACKS. SERVE COLD.

pickled ginger

radish

lime

Nutrition ?

Similar Recipes

Trinidadian Chicken Potato Curry

Tuscan White Bean Soup with Olive Oil and Rosemary

Flank Steak with Mushroom Sauce

Kenyan Pilau

Amazing Braised Beef Short Ribs

1
COMBINE THE QUINOA, OJ AND STOCK IN A SAUCEPAN. COOK OVER MEDIUM HIGH HEAT UNTIL ALL LIQUID HAS BEEN ABSORBED. REMOVE FROM HEAT AND SET ASIDE.

2
CUT THE LIME INTO QUARTERS.

3
COMBINE THE MANGO AND FRESNO CHILE. SQUEEZE A 1/4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE.

4
COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC. SQUEEZE 1/4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE.

5
USING A ROUND MOLD, SPOON SOME OF THE PREPARED QUINOA INTO THE BOTTOM. IF USING THE SALMON- SPOON IN A LAYER OF THE SALMON.- OTHERWISE USE CRAB. TOP WITH A LAYER OF THE TOMATO MIXTURE, THEN AVOCADO.

6
TOP WITH A THIN LAYER OF THE QUINOA, THEN CRAB, FOLLOWED BY AVOCADO, THE MANGO MIXTURE AND MORE CRAB AND FINALLY TOPPED WITH A BIT MORE MANGO MIXTURE.

7
PRESS DOWN AND THEN REMOVE THE MOLDS.

8
GARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1/2 LIME TO SQUEEZE OVER THE STACKS. SERVE COLD.