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Crab avocado stack salad
4.8 from 168 votes

Crab avocado stack salad

This crab avocado stack salad layers a fresh crab meat salad with a creamy avocado base, accented by diced vegetables and bright lime juice. The combination delivers a fresh texture contrast between tender crab and crisp bell peppers, radish, and cucumber. Assembling the dish using a mold shapes it into an elegant stack perfect for a light appetizer or refreshing lunch. Optional garnishes like pickled onions and cilantro add tang and herbal notes that complement the mild sweetness of the crab and richness of avocado.

Prep Time
15 mins
Total Time
15 mins
Servings: 4
Course: Salad, Appetizer
Cuisine: South American, Ecuadorian

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
  • black pepper to taste
  • salt 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:
    Cup of Yum
  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.
For the avocado salad layer:
  1. 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:
  1. 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.
  2. Next add a generous layer of the crab salad. Press down and then gently remove the mold.
  3. 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.