The La Jolla Crab Stack
I’m steering clear of anything that involves pre-heating, sauteing, boiling or baking at the moment, as the mere thought of going near my stove gives me heatstroke.
But I was determined to beat the east coast heat with a no-cook dish that comes straight from one of my favorite hometown restaurants, Roppongi of La Jolla. Delicious. Healthy. Impressive. No oven required. The La Jolla Crab Stack has it all.
Chef Stephen Windows stacks layer upon layer of fruits and veggies and then tops off the tower with a handful of fresh crab meat. A final drizzle of make-ahead ginger dressing gives this piled high stack a punch of far eastern flavor.
So grab your knife and get ready to slice and dice your way to an impressive dish. Step-by-step photos included after the jump!
La Jolla Crab Stack
Yield: 4 servings
Prep Time: 30 min
Ingredients:
2 Tablespoons minced fresh ginger
1 Tablespoon sugar
6 Tablespoons lime juice
1 Tablespoon minced garlic
1/4 cup water
1 cup pea shoots
1 cup diced Roma tomatoes
1 cup thinly sliced cucumber
1 cup diced red onion
1 cup diced mango
1 cup diced avocado
1 cup fresh crab meatDirections:
Prepare the dressing by whisking together the ginger, sugar, lime juice, garlic and water. Refrigerate the dressing overnight.
See step-by-step photos below to assemble each of the four crab stacks by tightly layering together in a mold one fourth of each of the pea shoots, tomatoes, cucumbers, mango, onions, avocado and crab. (If you don't have a mold, you can use any hollowed-out aluminum can or circular bottle).
Press down on the top layer while slowly removing the mold to reveal the freestanding crab stack. Repeat with the remaining ingredients to form a total of four crab stacks.
Drizzle the crab stacks with the ginger-lime dressing and serve.
Recipe adapted from Roppongi Restaurant and Sushi Bar in La Jolla, Calif.
Step-by-Step Photos:
Step 1: Place a layer of pea shoots in the mold and then top with a layer of firmly packed tomatoes.
Step 2: Place a layer of sliced cucumbers atop the tomatoes, fanning them out to fill the circular mold.
Step 3: Layer the diced mango atop the cucumbers, then add the red onions.
Step 4: Add a layer of avocado, pushing it firmly into the mold.
Step 5: Add a layer of crab, then while pushing down on the crab with one hand, slowly slide the mold upward to reveal the layered La Jolla Crab Stack. Drizzle with ginger-lime dressing and serve.
Noma — July 11, 2010 @ 11:45 pm
This looks delicious, Kelly! Please come home and make it for us!
Alison — July 12, 2010 @ 2:51 am
Looks amazing!!
Natalie (The Sweets Life) — July 12, 2010 @ 3:20 pm
wow, beautiful!
Christine — July 12, 2010 @ 6:28 pm
That is just awesome food! Amazing!
Morgan Rogers — July 26, 2010 @ 2:32 pm
This recipe just made my day! I’ve been facing the same struggle of wanting to cook but instead baking myself in my little NYC kitchen while my friends call out words of encouragement from their spots in front of the A/C- I’m definitely going to make this for a dinner I’m having on Wednesday, thanks Kelly!
California Road Trip | — October 18, 2010 @ 10:21 pm
[...] La Jolla Crab Stack [...]
Carrie — January 26, 2011 @ 11:25 am
Gorgeous! I just love all of the colors, and what an interesting combination of flavors.
How can a vegetarian replace crab meat in a dish? — March 22, 2011 @ 8:58 pm
[...] Just a Taste » La Jolla Crab Stack [...]
La Jolla Crab Stack « Utterly Smitten — March 29, 2011 @ 5:13 pm
[...] It always has delightful recipes that are delicious and user-friendly, and this recipe for a La Jolla Crab Stack caught my eye this morning when I was browsing the site for something light to make. Doesn’t [...]
driver’s ed? what am i, sixteen?! « — May 21, 2011 @ 1:06 pm
[...] {i posted a pic of this crab salad stack on pinterest and it was instantly repinned by 5 people. i WILL be making this asap. la jolla crab stack- recipe here} [...]
Brittaney — June 19, 2011 @ 11:53 pm
I’m so impressed with your presentation! Everything on your site looks beautiful and delicious, and yet your instructions make it so easy!
Kelly replied: — June 20th, 2011 @ 2:17 am
Thanks so much for your comment, Brittaney! I hope you guys enjoy the ribs tonight – I am so jealous!
E — February 19, 2012 @ 10:38 am
I can see doing this on a large scale for a party in a clear glass trifle bowl!
Kelly replied: — February 19th, 2012 @ 11:51 am
I love that idea! The presentation would be incredible!
Friday Favorites | Iowa Girl Eats — April 20, 2012 @ 11:17 am
[...] mouthwater: La Jolla Crab Stack. The epitome of refreshing. Summer. [...]
spiceblogger — April 20, 2012 @ 5:07 pm
That is fantastic!
Cristy — May 17, 2012 @ 9:55 pm
Saw this pic and thought it reminded me of something I had at a restaurant once. When I read your comments, I realized this is the restaurant where I had it! 6 years ago on vacation and it was delicious.
thalie — June 1, 2012 @ 7:36 pm
omg i’m so going to try this
Messy Nessy Chic FOOD P0RN: Sizzling Summer Recipes — July 3, 2012 @ 9:50 am
[...] Tabouleh SaladRecipe here:::Summer Lemon-Vegetable RisottoRecipe here:::La Jolla CrabstackRecipe here:::Green Tea Cream PuffsRecipe here:::Milk Tea BobaRecipe here:::Watermelon Jell-ORecipe [...]
kylie @ immaeatthat — December 27, 2012 @ 6:48 pm
I’m making this for my New Year Party!! Gorgeous!
Avocado, Mango & Crab Stacks | Yeah…imma eat that. — January 2, 2013 @ 8:01 am
[...] for New Years Eve we hosted a party and the menu was: crab legs, these, and a variation of these. I was in charge of making the last recipe. But it rained like nonstop all day New Years Eve [...]
Weekly Meal Plan & My Happy Things: Derby Pie, Crazy for Kale, & More! | The Spicy RD — May 5, 2013 @ 6:02 pm
[...] La Jolla Crab Stack from Just a Taste [...]
c — May 24, 2013 @ 12:14 pm
What is pea shoots
Kelly Senyei replied: — May 24th, 2013 @ 12:45 pm
Pea shoots can be found in some grocery stores in the produce section (near the greens), but if you can’t find them, you can just use sprouts, arugula or even spinach — basically any other leafy green. Enjoy!