Crab stacks

Name: Crab stacks
Total time: 45 min
Yield: 3 servings
Ingredients: 1 blue fresh crabs; 170 g quinoa; 248 ml orange juice; 240 ml chicken stock; 1 mango; 1 red chilli; 1 avocado; 1 lime; 1 roma tomatoes; 1 Tbsp cilantro; 1 Tbsp green onions; 1 whole garlic clove; 3 servings salmon fillet

Crab Stacks is a gluten-free, dairy-free, and pescatarian main course. It is rich in protein and serves 3 people. This dish includes key vitamins and minerals and is perfect for a special dinner or celebration.

Ingredients

blue fresh crabs

quinoa

170 g

orange juice

248 ml

chicken stock

240 ml

mango

red chilli

avocado

lime

roma tomatoes

cilantro

1 Tbsp

green onions

1 Tbsp

whole garlic clove

salmon fillet

3 servings

Method

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.

Nutrition:

729 kcal

Carbs

69 g

Fat

26 g

Protein

56 g

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