The La Jolla Crab Stack Recipe (2024)

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Bypass the oven in favor of this light and healthy Crab Stack recipe starring fresh crab meat, crunchy veggies, juicy mango, creamy avocado and the best homemade ginger-lime dressing. It’s the perfect no-bake dish for lunch or dinner!

This light and healthy recipe was inspired by one of my go-spots back in the day, Roppongi of La Jolla. It’s since closed, but I’ve done my best to recreate one of my favorite dishes: The La Jolla Crab Stack. Layer upon layer of fruits, veggies and a handful of fresh crab meat. A final drizzle of make-ahead ginger dressing gives this piled-high stack a punch of far eastern flavor.

And that’s it! This crab stack is a refreshing meal that’s perfect for lunch or dinner, and it’s also a great dish to serve when you’re entertaining guests.

Your friends and family will be impressed by your culinary skills, and you’ll be amazed by how easy it is to make!

This Crab Stack Is:

• Delicious.
• Healthy.
• Impressive.
• No oven required.

Ingredients

One of the best things about this recipe is how easy it is to make. The ingredients are simple and easy to find at your local grocery store. With a little bit of prep work, you can have this seafood dish ready to serve in no time.

For the ginger-lime dressing you’ll need:

• Fresh ginger: Don’t skimp on the ginger—it’s the star of the dressing! I like to keep my ginger root stashed in the freezer because it lasts longer and is easier to grate from frozen.
• Sugar: A touch of sugar balances the acidity of the lime juice and adds a subtle sweetness to the dressing. Swap: If you prefer a healthier option, you can substitute it with a natural sweetener like honey.
• Lime juice: Avoid the bottled variety and opt for freshly squeezed lime juice. To extract the maximum juice, roll the limes on the countertop before juicing.
• Garlic: If you’re short on time, pre-minced garlic from the store works perfectly fine.

For the crab stacks you’ll need:

• Microgreens: These tender and flavorful greens not only add a burst of color but also pack a nutritional punch. Pea shoots are my favorite variety for this dish. Swap: If you can’t find microgreens, feel free to substitute with sprouts, arugula or even spinach — basically any other leafy green.
• Tomatoes: I recommend using Roma tomatoes for their firm texture and juicy flesh. If you prefer a sweeter flavor, try using cherry or grape tomatoes instead.
• Cucumber: English cucumbers are a great option because they have thin skin and fewer seeds. Use a mandoline slicer or a sharp knife to thinly slice the cucumber for uniformity.
• Red onion: I love the vibrant color and slightly pungent flavor red onion brings to this seafood dish, but shallots or scallions would be delicious, too.
• Mango: Choose ripe but firm mangoes for the best flavor and texture. Grab your knife and check out this quick video for how to cut perfect cubes of mango without any mess! Swap: If you’re not a fan of mangoes, you can substitute with diced pineapple for a similar sweet and tropical taste.
• Avocado: To prevent the avocado from browning, toss it gently with a bit of lime juice before assembling the dish.
• Crab meat: Look for high-quality fresh lump crab meat that is free from any additives or preservatives. Swap: If fresh crab meat isn’t available, you can use canned crab meat as a substitute. Just be sure to drain it well before using.

How to Assemble Each Crab Stack

Assembling the crab stacks is a breeze; simply layer each ingredient into a mold. Don’t worry if you don’t have a ring mold—any hollowed-out aluminum can or circular bottle will do the trick. Here’s a step-by-step guide on how to assemble them:

1. Place a layer of diced avocado in the mold, pushing it down firmly and then top with a layer of crab.
2. Firmly pack a layer of tomatoes atop the crab, then add the diced mango.
3. Place a layer of sliced cucumbers atop the mango, fanning them out to fill the circular mold.
4. Layer the diced red onions atop the cucumbers.
5. Add a layer of microgreens, then while gently pushing down on the top with one hand, slowly slide the mold upward to reveal the layered La Jolla Crab Stack. Drizzle with ginger-lime dressing and serve.

Frequently Asked Questions

More Seafood Recipes You’ll Love

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• Lobster Rolls with Garlic Butter Buns
• Quick Shrimp Scampi
• Baked Salmon with Honey-Garlic Glaze
• Skinny Shrimp Scampi with Zucchini Noodles
• 20-Minute Sweet and Sour Shrimp Stir-Fry

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