Crab Stacks

Crab Stacks

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.

Ingredients

You need the ingredients below to cook it

  • dungeness crab- cooked&

    dungeness crab- cooked&

    DUNGENESS CRAB- COOKED& SHELLED

    1 item

  • quinoa

    quinoa

    QUINOA

    170 grams

  • orange juice

    orange juice

    ORANGE JUICE

    248 milliliters

  • chicken stock

    chicken stock

    CHICKEN STOCK

    240 milliliters

  • mango

    mango

    MANGO- PITTED AND DICED

    1 item

  • fresno chile

    fresno chile

    FRESNO CHILE SEEDED, STEMMED& DICED

    1 item

  • avocado

    avocado

    AVOCADO, SEEDED AND DICED

    1 item

  • lime

    lime

    LIME

    1 item

  • roma tomato

    roma tomato

    ROMA TOMATO DICED

    1 item

  • cilantro

    cilantro

    CHOPPED CILANTRO

    1 Tbsp

  • green onion

    green onion

    CHOPPED GREEN ONION

    1 Tbsp

  • clove garlic

    clove garlic

    MINCED CLOVE GARLIC

    1 item

  • salmon

    salmon

    FRESH SALMON- DICED (OPTIONAL)

    3 servings

Instructions

Let's follow the instructions for cooking it

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. CUT THE LIME INTO QUARTERS. COMBINE THE MANGO AND FRESNO CHILE. SQUEEZE A 1/4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE. COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC. SQUEEZE 1/4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE. 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. 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. PRESS DOWN AND THEN REMOVE THE MOLDS. GARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1/2 LIME TO SQUEEZE OVER THE STACKS. SERVE COLD.