Crab Stacks
Ingredients
dungeness crab- cooked&1
quinoa1 cup
orange juice1 cup
chicken stock1 cup
mango1
fresno chile1
avocado1
lime1
roma tomato1
cilantro1 tablespoon
green onion1 tablespoon
clove garlic1
salmon3 servings
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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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