Avocado, Mango & Crab Stacks



So for New Years Eve we hosted a party and the menu was: crab legs, these, and a variation of these.  I was in charge of making the last recipe.  But it rained like nonstop all day New Years Eve and rainy days with no sunlight make for rather unattractive pictures.


So you see the dilemma?  I couldn’t take pictures of my food.  I was all like, “Ohhemmgee. How are people going to know what I ate?”

A crisis for sure.


So yesterday I decided to make these cute, little pretty stack things again.  For just that reason, they’re cute and pretty.  And they’re just fun to look at.  And then pour a little dressing on.  And then eat.

I went to Trader Joe’s to get the ingredients I needed.  And this is no quick trip for me because my nearest Trader Joe’s is thirty minutes away.  So I got to Trader Joe’s and they were…closed.  Ugh.

I mean…that is great.

I mean…I’m happy everyone is getting a day of rest for New Years Day and an opportunity to spend quality time with family but crap dangit.  I wanted some bags of Trader Joe’s frozen corn.  And those sweet potato chips they have that are just gahhhh so good.


Anyways, I persevered and ended up at Whole Foods.  I love me some Whole Foods, but (and this is going to sound ridiculous) everyone is just a little too calm there. Everyone working seems sooo peaceful…which is wonderful, but the days are shorter in winter.  And I’m trying to make it home in time to make these cute little vegetable-fruit-crab stack things and then take pictures of them before the sun sets.  And these days it gets dark at like 5 pm.  And it was currently 3:30 pm when I was checking out.  I need the nice man with the ponytail who is ringing up my groceries to look a little more rushed and anxious and a little less philosophical.  Just kidding.  Kind of.

Ridiculous, right?


Anyways, I got the ingredients I needed (minus the sweet potato chips…which were not needed for this recipe but are definitely still just needed).  I made it home in time to make the recipe and take pictures before sunset.  Success.

Another (completely unrelated) success..this weekend my boyfriend’s good friend proposed and my best friend got engaged (not to each other).

Here’s to more pressure on the boyfriend to propose…success for sure.


Avocado, Mango & Crab Stacks

serves 4

[Adapted from Kelly’s recipe]


1 cup broccoli salad sprouts

1 cup tomatoes, diced

1/4 cucumber, thinly sliced

1/2 cup frozen corn, heated in 1/4 cup water in a microwave for 2 minutes

1 mango, cubed

1/2 red onion, diced (1/2 cup)

1 avocado, cubed

8 ounces lump crab meat

3 sprigs cilantro (optional)

Tools: 3 inch diameter x 3 inch height metal cylinder (I bought mine at Sur la Table for $4)


6 Tbsp balsamic vinegar

3 Tbsp olive oil

1/4 tsp pepper

1/8 tsp salt

To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper.  Cover and place in fridge while preparing stacks.

Place the metal cylinder on the plate you will serve the avocado, mango & crab stack on.  Now add the ingredients one at a time.

First add in the broccoli salad sprouts.


Next add the tomatoes.


Add the cucumbers on one side…


…and the corn on the other.


Add the mango on top of the cucumbers.


Place the red onion of the opposite side.


Top with avocado.


Press the avocados down firmly, forcing the ingredients to take the shape of the mold.  I used the back of my fingers to smash the avocados down.  It’s okay if the top of your avocados look more like guacamole than pretty avocado chunks.  You are going to top the stack with crab which will cover the top but your sides will still look pretty with pretty, non-smashed avocado pieces.

Continue to press down on the avocados as you pull the mold off of the stack.


Top with lump crab meat, drizzle with dressing and garnish with cilantro.




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