lunch

Crab Stacks

Name: Crab Stacks
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
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)

“Crab Stacks is a gluten free, dairy free, and pescatarian main course. This recipe serves 3 and costs $6.46 per serving. One portion of this dish contains about 56g of protein, 26g of fat, and a total of 730 calories. 2 people have tried and liked this recipe. It is brought to you by Foodista. Head to the store and pick up roma tomato, quinoa, orange juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is amazing. If you like this recipe, you might also like recipes such as Crab Stacks, Crab Savoury (Baked Crab with Bread Crumbs and Cheese), and Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce.”

total: 45 min
effort: Easy
serves: 3
ratings: New

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Ingredients

Serves 3

Dungeness crab- cooked&1
Quinoa1 cup
Orange juice1 cup
Chicken stock1 cup
Mango1
Fresno chileSTEMMED& DICED1
AvocadoSEEDED AND DICED1
Lime1
Roma tomato1
Cilantro1 tbsp
Green onion1 tbsp
Clove garlic1
Salmonoptional3 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 45 min

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.

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