Avocado and Crab Stacked Salad Recipe

Name: Avocado and Crab Stacked Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 FOR CRAB SALAD; 8 oz jumbo lump crabmeat; 2 tbsp mayonnaise; 1 tsp fresh lemon juice; 1/2 tsp cajun seasoning; 1/4 tsp black pepper and salt to taste; 1 tbsp chopped chives; 2 tbsp finely chopped celery; 1 tsp hot sauce, such as franks brand; 1 avocado, peeled, pitted and sliced; 1 large fresh tomato, sliced into 1/4 inch slices; 2 cup torn soft lettece leaves; 1 small cucumber, sliced; 1 cherry tomato, sliced; 1 FOR WASABI DRESSING; 3 tbsp olive oil; 3 tbsp seasoned rice vinegar; 1 tsp soy sauce; 1/4 tsp wasabi paste; 1 dash 1/8 teaspoon black pepper

Servings: persons

1 FOR CRAB SALAD
8 oz jumbo lump crabmeat
2 tbsp mayonnaise
1 tsp fresh lemon juice
1/2 tsp cajun seasoning
1/4 tsp black pepper and salt to taste
1 tbsp chopped chives
2 tbsp finely chopped celery
1 tsp hot sauce, such as franks brand
1 avocado, peeled, pitted and sliced
1 large fresh tomato, sliced into 1/4 inch slices
2 cup torn soft lettece leaves
1 small cucumber, sliced
1 cherry tomato, sliced
1 FOR WASABI DRESSING
3 tbsp olive oil
3 tbsp seasoned rice vinegar
1 tsp soy sauce
1/4 tsp wasabi paste
1 dash 1/8 teaspoon black pepper

1
PREPARE WASABI DRESSING
2
Combine oil, vinegar, soy, wasabi and pepper in a bowl, whisk to blend, set aside.
3
MAKE CRAB SALAD
4
In a bowl whisk mayonnaise, lemon, cajun seasoning, pepper, salt to taste, chives, celery and hot sauce.
5
Fold in crab meat catefully so as not to break it up, set aside
6
Place torn greens on a platter, surround with cucumber slices.
7
Put 2 large tomato slices in the center, top with some crab salad, top the crab with avocado slices, add another layer of crab salad, and top again with sliced avacado, pressing gently.
8
Top with a cherry tomato slice and small piece of avacodo.
9
Drizzle with wasabi dressing, serving with more to add if desired.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 FOR CRAB SALAD, 8 oz jumbo lump crabmeat, 2 tbsp mayonnaise, 1 tsp fresh lemon juice, and more.

Yes, Avocado and Crab Stacked Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Avocado and Crab Stacked Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions