Crab Stacks

Crab Stacks

Crab Stacks

45 minutes

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Details
  • Serving Size:   3
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   17 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 DUNGENESS CRAB- COOKED& SHELLED
  • 1 cup QUINOA
  • 1 cup ORANGE JUICE
  • 1 cup CHICKEN STOCK
  • 1 MANGO- PITTED AND DICED
  • 1 FRESNO CHILE SEEDED, STEMMED& DICED
  • 1 AVOCADO, SEEDED AND DICED
  • 1 LIME
  • 1 ROMA TOMATO DICED
  • 1 tablespoon CHOPPED CILANTRO
  • 1 tablespoon CHOPPED GREEN ONION
  • 1 MINCED CLOVE GARLIC
  • FRESH SALMON- DICED (OPTIONAL)
Instructions

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.

CUT THE LIME INTO QUARTERS.

COMBINE THE MANGO AND FRESNO CHILE. SQUEEZE A 1/4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE.

COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC. SQUEEZE 1/4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE.

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.

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.

PRESS DOWN AND THEN REMOVE THE MOLDS.

GARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1/2 LIME TO SQUEEZE OVER THE STACKS. SERVE COLD.

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