• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Laylita's Recipes logo
  • Home
  • En Español
  • About Laylita
  • Videos
  • Recipe Index
  • Ecuadorian Recipes
    • Ecuadorian Breakfast Dishes
    • Ecuadorian Street Food
    • Ecuadorian Soups
    • Ecuadorian Main Meals
    • Ecuadorian Appetizers
  • Latin Recipes
    • Ceviches
    • Empanadas
    • Plantain Recipes
    • Fish and seafood
    • Latin desserts
  • Sites
    • Receitas da Laylita
    • Recettes de Laylita
    • Travel
    • Viajes
Home » All » By Course » Appetizers » Crab avocado stack salad

Crab avocado stack salad

By Layla Pujol 1 Comment

Avocado crab stack

Today’s simple but delicious recipe is for crab avocado stack salad. This refreshing layered salad is made with avocado, drizzled with lime juice and olive oil, topped with a layer of fresh crab salad. As an optional garnish you can also serve the crab avocado stack with some pickled red onions – aka cebollas encurtidas. The crab salad is full of flavor on its own and is made with fresh crab, bell pepper, cucumber, onion, radishes, cilantro, lime juice, and olive oil.

En Español

Crab avocado stack salad recipe

These fun layered stacks work great as an appetizer. Half of the work, ie the crab salad, can be made ahead of time. Just keep it refrigerated until you are ready to assemble and serve. I drizzled the diced avocados with a bit of lime juice – lemon juice is also fine – and olive oil, plus salt to taste. This is both for flavor and to prevent them from oxidizing.

Layered crab avocado salad stack

If you wish you could add a layer of salad greens as the base. Another option, especially if you want a more filling salad, is to add a layer of rice (or quinoa) before the avocado layer. You can also make these avocado stacks with different types of seafood: shrimp, langostinos, lobster, octopus, canned tuna, or even leftover grilled salmon. I diced the avocados, but you can also mash them lightly if you prefer a creamier texture. For a spicy variation add some diced spicy peppers to the crab salad layer.

Crab and avocado stack salads

Recipe for crab and avocado stack salads

Crab avocado stack salad

Recipe for an easy and delicious crab avocado stack salad, made with layers of avocado and refreshing crab salad that is made with fresh crab, red onion, bell pepper, cucumber, radishes, lime juice, olive oil, and cilantro.
4.7 from 49 votes
Print Pin Your Questions and Comments
Course: Appetizer, Salad
Cuisine: Ecuadorian inspired, Latin
Keyword: Avocado, Crab, Salad stack, Seafood salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

For the crab salad layer:

  • ½ pound of cooked crab meat reserve a few of the lump pieces to add on top
  • ¼ red onion finely chopped
  • ¼ red bell pepper finely diced
  • ½ green bell pepper finely diced
  • ¼ cucumber finely diced
  • 2-3 radishes finely diced
  • 1-2 tablespoons of finely chopped cilantro
  • Juice of 2 small limes or 1 large lemon
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

For the avocado layer:

  • 2 large ripe avocados peeled and pits removed
  • 1-2 tablespoon of lime juice
  • Drizzle of olive oil
  • Salt to taste

Optional garnishes:

  • Cebollas encurtidas or red pickled onions
  • Cilantro leaves

Instructions

To prepare the crab salad layer:

  • In a large bowl combine the cooked crab meat with diced onions, diced bell peppers, diced cucumbers, diced radish, and chopped cilantro. Mix well. Add the lime juice, olive oil, and salt/pepper to taste.
  • The salad can be prepared in advance and kept refrigerated until ready to assemble the crab avocado stacks.

For the avocado salad layer:

  • Dice the avocado, drizzle with lime juice, olive oil, and salt. You can keep the avocado diced or gently mash it for a creamy layer.

To assemble the crab avocado stack salads:

  • Place a lightly greased round mold on the center of the plate, add the avocado layer first, gently press down (with a spoon) to make it as compact as possible.
  • Next add a generous layer of the crab salad. Press down and then gently remove the mold.
  • If you saved some of the lump pieces of crab, add these on top. You can also garnish the stacks with cilantro leaves and red pickled onions.

Notes

For a more filling crab and avocado stack you could add a layer of rice as the first layer.
For a spicy variation add diced jalapeños or other spicy peppers.

Step by step preparation photos for crab avocado stack salad recipe:

How to make crab avocado stack salads

Avocado crab salad stack

Crab and avocado stack salad recipe

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Similar Recipes

Filed Under: Appetizers, Avocado recipes, Christmas, Cilantro, Crab, Latin America, Meatless, Mother's Day Recipes, New Year's Eve, Parties and events, Quick, Recipes for Lent, Salads, Seafood, US/American, Valentine's Day

Reader Interactions

Comments

  1. Sarahjaneboykin says

    June 29, 2018 at 11:16 am

    This sounds wonderful

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Post notifications by email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recipes by Category

Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She currently lives in Europe, previously in the US, and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

Available Now ¡Cómpralo ahora!

Yo cocino latino cookbook

Ecuadorian Recipes

  • Pan de yuca or cassava cheese bread

    Pan de yuca or cassava cheese bread

    Pan de yuca, also known as cheese bread or yuca bread, are yummy melt in your mouth warm breads made with cheese and yuca or …
  • Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo is an Ecuadorian chicken fried rice made with rice, chicken, bacon, onions, garlic, peppers, bell peppers, peas, carrots, scrambled eggs, raisins, spices …
  • Humitas or steamed fresh corn cakes

    Humitas or steamed fresh corn cakes

    Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside …

Footer

Stay connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

laylapujol

{Mojitos de maracuyá} Passion fruit mojitos #mo {Mojitos de maracuyá} Passion fruit mojitos 

#mojitotime #maracuyá #passionfruit #mojitodemaracuya #cocteles #laylitasrecipes #recetasdelaylita
The charming town of Larochette in Luxembourg #l The charming town of Larochette in Luxembourg 

#luxembourg #larochette #hiking
Cherry limeade {Limonada de cereza o cerezada} Th Cherry limeade {Limonada de cereza o cerezada}

The recipe is on the blog {La receta está en el blog 

#cherrylimeade #limonadadecereza #cerezada #paraelcalor #recetas #refreshingdrinks #recetasdelaylita #laylitasrecipes
{Ensalada de vainitas con curtido de cebolla y tom {Ensalada de vainitas con curtido de cebolla y tomate - la receta está en el blog}

Green bean salad with lime marinated onions and tomatoes - recipe is on the blog

#ensaladas #greenbeansalad #curtidodetomate #vainitas #ensaladadevainitas #recetasecuatorianas #comidaecuatoriana #ecuadorianfood #recetasdelaylita #laylitasrecipes
Load More... Follow on Instagram
  • En Español

© Laylita.com 2021, all rights reserved. No copy without authorization. Privacy policy | Contact

 

Loading Comments...