🏷️ Category: lunch
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
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
🥘 Ingredients
• dungeness crab- cooked&1
• quinoa1 cup
• orange juice1 cup
• chicken stock1 cup
• mango1
• fresno chile1
• avocado1
• lime1
• roma tomato1
• cilantro1 tablespoon
• green onion1 tablespoon
• clove garlic1
• salmon3 servings
👨🍳 Cooking Steps
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.
