Tuesday, May 22, 2012

Crab Stacks

Inspired by the tasty crab stack we enjoyed in San Francisco I attempted my own version. I'd say it was a success! Oh and I should mention there's no cooking involved in this one either (just chopping and smooshing)! 
I got a little photo happy, so make sure to check out the photos & my recipe after the jump!

Vinaigrette Ingredients:
  • 1/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 shallot, quartered
  • 1 tablespoon sugar
Make Vinaigrette: 
In a food processor combine all ingredients until smooth. Set aside.

Crab Stack Ingredients:
  • 1 cup pea shoots
  • 1 avocado, cubed
  • 1/2 can of cooked crab meat
  • 1 mango, cubed
  • 1 tomato chopped
  • 1/4 cup chopped parsley
assemble directly on your serving dish: pack each layer tightly using a mold (I used a 2 inch mold I found at a bake shop). See photos for the order I chose. When finished packing your mold  use one hand to press down on the stack. Lift the mold straight up with your other hand. Top with chopped parsley and drizzle with the vinaigrette. Serve immediately or chill in the fridge until you are ready to serve.


  1. feeling inspired to try this out with all veggies - like a stacked salad...hmmm ideas are blooming.

    1. you could sub the crab with hummus, beans or rice or all three...endless possibilities!