A vibrant layered dish featuring crab meat, tomatoes, mangoes, avocados, and topped with a creamy dressing.
Summer Crab Stackers make an eye-catching and delicious light summer dish that I like to serve with homemade wonton crackers. You will need a sharp chef’s knife for chopping and food rings to mold the ingredients.
Toss the crabmeat with mayonnaise to lightly coat. Place a nice dollop of the crab mixture on top of each stack. Garnish with a sprinkle of scallions. If desired, serve with crackers, store bought or homemade.
Blackened Salmon with Hatch Chile Nectarine Salsa
A late-summer favorite — sweet nectarines and smoky Hatch chiles meet tender blackened salmon in a salsa that elevates every bite.
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