The Recipes

Crab Stack

Crab is definitely a luxurious ingredient.  But, keep in mind that you can stretch it out into a bunch of meals.  The sweet flavor of the crab is so distinctive, it goes a long way.

This midweek recipe is the result of thinking of some of my favorite things to eat in restaurants.  It's not all that innovative, but anytime I see a crab stack, salad or appetizer, my eyes are always going to them on the menu.  Thinking about those dishes and what they cost, I feel a heck of a lot better about splurging on the crab meat.

Crab Stack


- 2 T. of chopped roasted red bell pepper
- 3 peppadew peppers, diced
- 2 T. red onion, diced
- 1/4 avocado
- 1/4 jalapeno, grated
- 1/2 lime, juiced
- 2 T. Greek yogurt
- 1 tsp. capers, chopped
- 1 tsp. wasabi, combined with 2 T. of mayonnaise
- 3 oz. crab meat, picked over to remove any shells
- 1/2 lemon, juiced
- 3 olives, halved for garnish
- olive oil
- salt
- pepper

In one bowl, combine the red pepper, peppadew and onions.  Drizzle with olive oil and season with salt and pepper.

In another bowl mash together the avocado, jalapeno, lime juice and yogurt.  Season with salt and pepper.

In a third bow, combine the crab with the capers, wasabi and mayonnaise.  Season with salt and pepper.

Place a cookie cutter in the middle of a plate.  Spoon the red pepper mixture in first, patting it down with the back of a spoon.  Next spoon in the avocado mixture, smoothing it.  Top with the crab mixture.  Finish with the lemon juice and carefully remove the mold.  Scatter the olives around the plate.