Crab Stacks

Photo: Chris Paulk

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)

Preparation

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.