Bypass the oven in favor of this light and healthy Crab Stack recipe starring fresh crab meat, crunchy veggies, juicy mango, creamy avocado and the best homemade ginger-lime dressing. It’s the perfect no-bake dish for lunch or dinner!
Table of Contents
This light and healthy recipe was inspired by one of my go-spots back in the day, Roppongi of La Jolla. It’s since closed, but I’ve done my best to recreate one of my favorite dishes: The La Jolla Crab Stack. Layer upon layer of fruits, veggies and 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.
And that’s it! This crab stack is a refreshing meal that’s perfect for lunch or dinner, and it’s also a great dish to serve when you’re entertaining guests.
Your friends and family will be impressed by your culinary skills, and you’ll be amazed by how easy it is to make!
One of the best things about this recipe is how easy it is to make. The ingredients are simple and easy to find at your local grocery store. With a little bit of prep work, you can have this seafood dish ready to serve in no time.
For the ginger-lime dressing you’ll need:
- Fresh ginger: Don’t skimp on the ginger—it’s the star of the dressing! I like to keep my ginger root stashed in the freezer because it lasts longer and is easier to grate from frozen.
- Sugar: A touch of sugar balances the acidity of the lime juice and adds a subtle sweetness to the dressing. Swap: If you prefer a healthier option, you can substitute it with a natural sweetener like honey.
- Lime juice: Avoid the bottled variety and opt for freshly squeezed lime juice. To extract the maximum juice, roll the limes on the countertop before juicing.
- Garlic: If you’re short on time, pre-minced garlic from the store works perfectly fine.
For the crab stacks you’ll need:
- Microgreens: These tender and flavorful greens not only add a burst of color but also pack a nutritional punch. Pea shoots are my favorite variety for this dish. Swap: If you can’t find microgreens, feel free to substitute with sprouts, arugula or even spinach — basically any other leafy green.
- Tomatoes: I recommend using Roma tomatoes for their firm texture and juicy flesh. If you prefer a sweeter flavor, try using cherry or grape tomatoes instead.
- Cucumber: English cucumbers are a great option because they have thin skin and fewer seeds. Use a mandoline slicer or a sharp knife to thinly slice the cucumber for uniformity.
- Red onion: I love the vibrant color and slightly pungent flavor red onion brings to this seafood dish, but shallots or scallions would be delicious, too.
- Mango: Choose ripe but firm mangoes for the best flavor and texture. Grab your knife and check out this quick video for how to cut perfect cubes of mango without any mess! Swap: If you’re not a fan of mangoes, you can substitute with diced pineapple for a similar sweet and tropical taste.
- Avocado: To prevent the avocado from browning, toss it gently with a bit of lime juice before assembling the dish.
- Crab meat: Look for high-quality fresh lump crab meat that is free from any additives or preservatives. If you have any leftovers, make my favorite crab dip! Swap: If fresh crab meat isn’t available, you can use canned crab meat as a substitute. Just be sure to drain it well before using.
Assembling the crab stacks is a breeze; simply layer each ingredient into a mold. Don’t worry if you don’t have a ring mold—any hollowed-out aluminum can or circular bottle will do the trick. Here’s a step-by-step guide on how to assemble them:
- Place a layer of diced avocado in the mold, pushing it down firmly and then top with a layer of crab.
- Firmly pack a layer of tomatoes atop the crab, then add the diced mango.
- Place a layer of sliced cucumbers atop the mango, fanning them out to fill the circular mold.
- Layer the diced red onions atop the cucumbers.
- Add a layer of microgreens, then while gently pushing down on the top with one hand, slowly slide the mold upward to reveal the layered La Jolla Crab Stack. Drizzle with ginger-lime dressing and serve.
- Take your time to prep all the ingredients before assembling the crab stacks. Having everything ready to go will make the assembly process smoother and less stressful.
- If you don’t have time to refrigerate the dressing overnight, don’t worry! While chilling the dressing overnight allows the flavors to meld and intensify, you can still make a delicious dressing. If time allows, let it rest for 30 minutes in the fridge before serving.
- These really are best when enjoyed fresh, so assemble and serve them immediately.
- The fresher your lump crab meat, the better tasting your crab stack will taste.
Frequently Asked Questions
It’s best to assemble the crab stacks shortly before serving to prevent them from becoming soggy. However, you can prep the ingredients ahead of time and assemble them just before serving.
I used a ring mold that is 3 ½ inches in width, but you can use any size that you have on hand.
Absolutely! Feel free to customize the crab stacks with your favorite seafood. Cooked and chilled shrimp or lobster would be delicious.
The ginger-lime dressing can be made up to 2 days ahead of time. Be sure to store it in an airtight container in the refrigerator and give it a good shake or stir before using.
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- Quick Shrimp Scampi
- Baked Salmon with Honey-Garlic Glaze
- Skinny Shrimp Scampi with Zucchini Noodles
- 20-Minute Sweet and Sour Shrimp Stir-Fry
Ingredients
- 2 Tablespoons minced fresh ginger
- 1 Tablespoon sugar
- 6 Tablespoons lime juice
- 1 Tablespoon minced garlic
- 1/4 cup water
- 1 cup micro greens, such as 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 meat
Instructions
- Prepare the dressing by whisking together the ginger, sugar, lime juice, garlic and water. Refrigerate the dressing overnight.
- To assemble each of the four crab stacks, begin by placing a layer of diced avocado in the mold, pressing it down firmly, and then topping it with a layer of crab. Next, pack a layer of tomatoes on top of the crab, followed by diced mango. Arrange a layer of sliced cucumbers on top of the mango, fanning them out to fill the circular mold. Then, add diced red onions as the next layer, followed by microgreens.
- 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.
Kelly’s Notes
- If you don’t have a mold, you can use any hollowed-out aluminum can or circular bottle.
- Take your time to prep all the ingredients before assembling the crab stacks. Having everything ready to go will make the assembly process smoother and less stressful.
- If you don’t have time to refrigerate the dressing overnight, don’t worry! While chilling the dressing overnight allows the flavors to meld and intensify, you can still make a delicious dressing. If time allows, let it rest for 30 minutes in the fridge before serving.
- These really are best when enjoyed fresh, so assemble and serve them immediately.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe adapted from Roppongi Restaurant and Sushi Bar in La Jolla, Calif.
What size ring mold did u use
Hi Angela! I used a ring mold that is 3 1/2 inches in width, but you can use any size that you have on hand. :)
Delicious! I prepared this dish with a 12 ounce package of defrosted Trader Joe’s Langostino Tails as I didn’t have any crab on hand. I placed it on top of dressed arugula. A perfect dinner. Thank you for sharing your recipe!
You are so welcome, Deanna! I’m thrilled you enjoyed the recipe!
The recipe produces 4 delicious and pretty plates. But 30 minutes?! Only if you don’t include the prep of peeling and mincing the ginger, peeling and dicing the red onion, squeezing 4 limes, peeling and mincing the garlic, washing the pea shoots, dicing the mango, dicing the avocado, checking the crab for shells, dicing tomatoes, thinly slicing cucumber, and measuring everything. The mixing and assembly are quick, once everything is mise en place, but this is a labor-intensive recipe.
Easy, but labor intensive.
I’m an experienced cook, and I might be able to plate 4 of these in 30 minutes IF someone was holding a gun to my head or auditioning me for a job on Food Network, and IF I didn’t care about good mincing and chopping or about being really messy, but, seriously — starting with all the raw, uncut ingredients out of the fridge and pantry and on the counter, this recipe will take more than 30 minutes, unless you’ve made it several times already and have it down to a practiced routine.
Thanks for your note, Annie!
I made this for a birthday lunch. Everyone loved it and gave it a 5 star rating too. It was such an impressive presentation and it tasted wonderful. So refreshing. I made mine in clear cups and then flipped them over to serve. Could not find the pea shoots but used spring mix instead.
Awesome! I’m so glad you enjoyed the recipe, Isla!
Can these be made 5 hours before serving?
Hi Jackie! These really are best when prepared and served immediately.
Love this recipe I have done it for a larger group and I use a spring form pan Great for all events
I’m so thrilled you’ve been enjoying the recipe, Mary!
Great recipe! Where do you find the mold? I made one, but might want to buy one. Thanks!!
Hi Cynthia – Here’s an affiliate link to buy the molds online: https://www.amazon.com/Ateco-4952-Molding-2-1-Inches-Transfer/dp/B004M5MWGY
I had this when in California – it was great. I am having 8 people for dinner – thus a bit rushed that day. Will the avocado turn brown if I make these the night before?
Hi Annie – These really are best when prepared and served immediately.
Hi Kelly,
I love your La Jolla Crab Stack recipe.
I would also really love to feature it in our website Greenthickies. Would that be okay?
Can I use one of your recipe images for it? I will not be posting the actual recipe, but only one image, title, a small quote and link directly back to the original post.
Will that be okay?
Thanks a lot :)
Katherine,
Greenthickies
Sounds great!
I prepared a version of this for a Valentine’s Day dinner party for 8 and what a hit it was. The dressing was divine. Instead of pea shoots I used arugula, topped with avocado and a sprinkle of salt, red onions previously marinated in some of the ginger lime dressing, romaine, mango which I had marinated in Brianna’s Ginger Mandarin dressing and marinated radishes. I used pickled ginger instead of fresh and I also placed baked lobster tails I bought from Costco frozen food section on the plate. Awesome. By the way it was in the seventies in Houston so appropriate.
Awesome! So glad you enjoyed the recipe!