Summer Crab Stackers
Jayn is a former chef that loves everything about cooking, from photographing her culinary creations to setting a beautiful table.
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.
Ingredients
- 2 avocados, cut into .6 cm/¼ inch dice
- 2 red tomatoes, cored and diced
- 1 seedless English cucumber, skin on, finely diced
- 2 mangoes, finely diced
- 1 red onion, finely diced
- 227 grams (8 ounces) jumbo lump crab meat
- 15 ml (1 tablespoon) mayonnaise
- Sliced scallions, green part only, for garnish
Preparation
- In each of six 7.6 cm (3 inch) ring molds, layer about 45 ml (3 tablespoons) each of avocado, tomato, cucumber, mango and 15 ml (1 tablespoon) diced red onion. Gently remove mold.
2. 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.
Jayn Paardenkooper
Jayn is a former chef that loves everything about cooking, from photographing her culinary creations to setting a beautiful table and sharing them with friends and family. She draws her inspiration from her garden, local produce stands, her favorite specialty grocery store, culinary shows and gourmet magazines. She is a dental hygienist by day and enjoys getting in her home kitchen by night to play and create. When she isn’t cooking she and her husband love to travel and are avid wakesurfers!
P.S. Don’t forget to floss!
