Crab Stacks
Need a gluten free, dairy free, and pescatarian main course? Crab Stacks could be an outstanding recipe to try. This recipe makes 3 servings with 730 calories, 56g of protein, and 26g of fat each. For $6.46 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. This recipe is liked by 2 foodies and cooks. If you have roma tomato, green onion, chicken stock, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a spectacular spoonacular score of 94%. If you like this recipe, you might also like recipes such as Crab Stacks, Chili Crab (crab In Sour And Spicy Sauce) Recipe, and Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce.
Servings: 3
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 DUNGENESS CRAB- COOKED& SHELLED
1 cup QUINOA
1 cup ORANGE JUICE
1 cup CHICKEN STOCK
1 MANGO- PITTED AND DICED
1 FRESNO CHILE SEEDED, STEMMED& DICED
1 AVOCADO, SEEDED AND DICED
1 LIME
1 ROMA TOMATO DICED
1 tablespoon CHOPPED CILANTRO
1 tablespoon CHOPPED GREEN ONION
1 MINCED CLOVE GARLIC
FRESH SALMON- DICED (OPTIONAL)
Equipment:
sauce pan
Cooking instruction summary:
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.
Step by step:
1. 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.
2. CUT THE LIME INTO QUARTERS.
3. COMBINE THE MANGO AND FRESNO CHILE. SQUEEZE A 1/4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE.
4. COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC. SQUEEZE 1/4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE.
5. 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.
6. 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.
7. PRESS DOWN AND THEN REMOVE THE MOLDS.
8. GARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1/2 LIME TO SQUEEZE OVER THE STACKS. SERVE COLD.
Nutrition Information:
covered percent of daily need
