Spicy Crab & Avocado Salad Stack

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Spicy Crab Avocado Salad Stack

Spicy Crab & Avocado Salad Stack

For The Salad
  • 1- 8 ounce box Wholly™ Chunky Avocado Dip
  • 1 head romaine lettuce
  • 1-2 roma tomatoes for garnish
  • 1 cup lightly packed lump crab meat
  • 1 tsp salt
For The Garnish
  • Handful of trimmed cilantro
  • Freshly cracked pepper
For The Dressing
  • 1/4 cup Mayo
  • 1/2 tsp Sriracha brand sauce
  • 1/2 tsp lemon juice
  • 2-3 tsp water (optional)
Special equipment:
  • 3-4 inch culinary ring mold
  • Or a 4-inch mini spring form pan (with the bottom removed)
  • Optional squeeze bottle for decorating

Note: These ingredients can easily be halved to serve 2 people.

Directions:
  1. Prepare the dressing by placing all the ingredients (except the water) into a small bowl, whisking to combine. Whisk in 1 teaspoon of water at a time to reach a consistency you like. If desired, transfer to a squeeze bottle for easy decorating.
  2. The avocado needs to be very cold when assembling the salad, leave it in the fridge while you prepare the rest of your ingredients.
  3. Separate the leaves of lettuce then wash and pat dry. Using a sharp knife, cut the veins out from the center or each leaf. Stack the trimmed leaves on top of each other then starting at the short end of the leaves, roll them up tightly. Again, starting at the short end, thinly slice the rolled leaves to get long skinny“shredded” lettuce. Dice the roma tomatoes and set aside.
  4. Add the crabmeat to a small bowl then sprinkle and toss with 1/2 teaspoon salt (or to taste).
  5. When ready to assemble your salad, get the Wholly™ Chunky Avocado from the fridge and transfer to a medium sized bowl. Gently stir in 1/4 teaspoon salt (or to taste), being careful not to smash the chunks of avocado too much. Now you are ready to put it all together.
  6. Prepare each salad directly on the plate that it will be served on. Place the ring mold in the center of the first plate. Firmly holding the ring in place, fill the mold ⅓ full with avocado. Smooth it out then add the lettuce, gently pressing down to fill another 1/3 of the ring. Finally, add the crabmeat till it fills the mold completely. Keeping the ring firmly in place, gently press down on the crab to help form it to the mold.
  7. To remove the mold, carefully press down on the stack as you pull the mold upward. Once the mold is removed, garnish the stack with chopped tomatoes, cilantro and cracked pepper. Finish it off by drizzling a generous amount of the dressing decoratively over the stack and the plate.
  8. Repeat steps 5 through 7 for the rest of the salad stacks.
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