Crab avocado stack salad
User Reviews
4.8
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4
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Cuisine
South American, Ecuadorian
Crab avocado stack salad
Description
The Crab Avocado Stack Salad uses lump crab meat mixed with finely diced red onion, green and red bell peppers, cucumber, radish, and cilantro for a crunchy, citrusy crab salad layer. This is paired with a creamy avocado layer seasoned with lime juice, olive oil, and salt, which can be diced or gently mashed for texture variation. Assembling the salad in molds creates visually appealing stacks topped with reserved crab lumps, pickled onions, and cilantro leaves for added flavor and color contrast.
The vibrant flavors combine sweet crab with crisp vegetables and creamy avocado, brightened by fresh lime juice and balanced with olive oil. The salad can be served chilled as a light starter or side dish during spring and summer meals, offering a combination of textures and a fresh, slightly acidic profile.
According to the notes, adding a rice layer beneath the stack can make it more filling. For a spicy twist, diced jalapeños or other hot peppers can be incorporated into the crab salad. Preparing the crab salad layer in advance allows the flavors to meld, and refrigerating until assembly keeps the avocado fresh when added last.
Ingredients
For the crab salad layer:
- ½ pound crab meat reserve a few of the lump pieces to add on top, cooked
- ¼ red onion finely chopped
- ¼ red bell pepper finely diced
- ½ green bell pepper finely diced
- ¼ cucumber finely diced
- 2-3 radish finely diced
- 1-2 tablespoons cilantro finely chopped
- lime juice juice of 2 small limes or 1 large lemon
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
For the avocado layer:
- 2 avocado peeled and pits removed, large, ripe
- 1-2 tablespoon of lime juice
- olive oil drizzle of
- salt to taste
Optional garnishes:
- red pickled onions or Cebollas encurtidas
- cilantro leaves
Instructions
To prepare the crab salad layer:
- 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.
- The salad can be prepared in advance and kept refrigerated until ready to assemble the crab avocado stacks.
For the avocado salad layer:
- 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.
To assemble the crab avocado stack salads:
- 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.
- Next add a generous layer of the crab salad. Press down and then gently remove the mold.
- 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.
Notes
- The crab salad can be made ahead and stored in the refrigerator until ready to assemble.
- Adding a rice layer below the crab and avocado layers creates a more substantial dish.
- Incorporating diced jalapeños or spicy peppers into the crab salad adds heat for a spicier version.
User Reviews
Overall Rating
4.8
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