Crab avocado stack salad
Recipe for an easy and delicious crab avocado stack salad, made with layers of avocado and refreshing crab salad that is made with fresh crab, red onion, bell pepper, cucumber, radishes, lime juice, olive oil, and cilantro.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ pound of cooked crab meat (reserve a few of the lump pieces to add on top)
- ¼ red onion (finely chopped)
- ¼ red bell pepper (finely diced)
- ½ green bell pepper (finely diced)
- ¼ cucumber (finely diced)
- 2-3 radishes (finely diced)
- 1-2 tablespoons of finely chopped cilantro
- Juice of 2 small limes or 1 large lemon
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 2 large ripe avocados (peeled and pits removed)
- 1-2 tablespoon of lime juice
- Drizzle of olive oil
- Salt to taste
- Cebollas encurtidas or red pickled onions
- Cilantro leaves
Instructions
- 1
In a large bowl combine the cooked crab meat with diced onions, diced bell peppers, diced cucumbers, diced radish, and chopped cilantro. Mix well. Add the lime juice, olive oil, and salt/pepper to taste.
- 2
The salad can be prepared in advance and kept refrigerated until ready to assemble the crab avocado stacks.
- 3
Dice the avocado, drizzle with lime juice, olive oil, and salt. You can keep the avocado diced or gently mash it for a creamy layer.
- 4
Place a lightly greased round mold on the center of the plate, add the avocado layer first, gently press down (with a spoon) to make it as compact as possible.
- 5
Next add a generous layer of the crab salad. Press down and then gently remove the mold.
- 6
If you saved some of the lump pieces of crab, add these on top. You can also garnish the stacks with cilantro leaves and red pickled onions.