1 cup pea shoots
1 cup diced Roma tomatoes
1 cup thinly sliced cucumber
1 cup diced red onion
1 cup diced mango
1 cup diced avocado
1 cup fresh crab meat
Assemble each of the four crab stacks by tightly layering together in a 3 inch mold one fourth of each of the pea shoots, tomatoes, cucumbers, mango, onions, avocado and crab. (If you don’t have a 3 inch mold, you can use any hollowed-out aluminum can with both top and bottom removed.
Step 1: Place a layer of pea shoots in the mold and then top with a layer of firmly packed tomatoes.
Step 2: Place a layer of sliced cucumbers atop the tomatoes, fanning them out to fill the circular mold.
Step 3: Layer the diced mango atop the cucumbers, pack firmly, then add the red onions.
Step 4: Add a layer of avocado, pushing it firmly into the mold.
Step 5: Add a layer of crab, then while pushing down on the crab with one hand, slowly slide the mold upward to reveal the layered Stacked Crab Salad.
Serve with Green Goddess dressing.
Green Goddess Dressing
2 teaspoons anchovy paste
1 small garlic clove, minced
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup chopped parsley
1/4 cup chopped tarragon
3 Tbsp chopped chives
2 Tbsp lemon juice
Salt and black pepper to taste
Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.
Serve as a dip, or toss with salad greens for a
dressing. The dressing should last a week in the fridge.
Yield: Makes about 2 cups.