Crab Stacks
By: Chris Paulk
Published: Tuesday, July 27, 2010 - 11:06pm

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

1 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. 2 CUT THE LIME INTO QUARTERS. 3 COMBINE THE MANGO AND FRESNO CHILE. SQUEEZE A 1/4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE. 4 COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC. SQUEEZE 1/4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE. 5 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. 6 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. 7 PRESS DOWN AND THEN REMOVE THE MOLDS. 8 GARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1/2 LIME TO SQUEEZE OVER THE STACKS. SERVE COLD.

About


Crab cooked and served in season deserves the freshest companions. We like crab served cold and stacked with fresh and flavorful ingredients.
Note:- You can substitute rice for the quinoa.