Servings 4 servings
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.
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.
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