Crab Avocado Mango Stack Recipes

CRAB AVOCADO MANGO STACK

Crab Avocado Mango Stack image

This is one of my favorite appetizers at a local seafood restaurant. I loved it so much that I've recreated it at home. It makes enough for two generously portioned stacks.

Provided by Elizabeth W.

Categories Crab

Time 30m

Yield 2 Stacks, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 ripe Hass avocadoes, sliced
2 mangoes, chopped
2 tablespoons chopped red onions
1/4 jalapeno pepper, minced
1/2 red bell pepper, chopped
10 ounces jumbo lump crab meat
1/4 cup mayonnaise
1 tablespoon capers
1 teaspoon coarse grain mustard
1/2 teaspoon Worcestershire sauce
1/2 lemon, juiced
1/2 teaspoon cajun seasoning
1 teaspoon minced garlic
1 teaspoon Tabasco sauce

Steps:

Mix last 8 ingredients (mayo through Tabasco), & refrigerate.
Use a dual open ended cylindrical mold to form the stacks. (If you don't have a mold, use an empty clean soup or veggie can with both ends removed.) Place the mold onto the serving plate.
(use half of the ingredients in each mold).
Gently push down the avocado slices into the bottom of the mold.
Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer.
Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.
Carefully slide the mold off of the stack and chill until ready to serve.
Serve cold.

Nutrition Facts : Calories 345, Fat 16.9, SaturatedFat 2.5, Cholesterol 59.5, Sodium 400, Carbohydrate 37.2, Fiber 8, Sugar 25.2, Protein 16.1

CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Crab, Mango, and Avocado Salad with Citrus Dressing image

Provided by Elizabeth Horton de Meza

Categories Salad Citrus Fruit Leafy Green Onion Shellfish Vegetable Marinate No-Cook Quick & Easy Lunch Mango Seafood Crab Avocado Summer Lettuce Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over, separated into chunks
1 large (15- to 16-ounce) mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves

Steps:

Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

AVOCADO STUFFED WITH CRAB-MANGO SALAD

Avocado Stuffed with Crab-Mango Salad image

Provided by Daisy Martinez

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 lime, zest finely grated, lime cut in 1/2
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced (1/4-inch) red bell peppers
1/3 cup diced (1/4-inch) red onion
1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons)
1/2 pound jumbo lump crabmeat
3 Hass avocados

Steps:

Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados.
Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black.
Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that's your thing.) Serve right away.

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