Jon went on a fishing trip this weekend with a friend so I treated myself…
and drinks with friends,
and a manicure,
and a movie,
and a new spring wardrobe (dresses with pockets are totally in and I LOVE IT!)
And then just when I thought maybe I should slow my roll, I went and bought myself some jumbo lump crab meat and got all kinds of fancy.
I first had the crab stack at a cute little wine bar in Richmond about two months ago and I really haven’t stopped thinking about it.
I loved everything about it. Crab. Duh. Avocado and mango. Yes, please. I loved the clean lines and presentation. I loved that it was truly simple ingredients stacked one on top of the other to make something almost too pretty to eat. Almost.
My recommendation would be to serve it stacked, ooooo and ahhhh for a few seconds, then destroy it. Mix it up on the plate, dish it out and share. And to be completely honest, if you’re not food blogging or trying to impress judgmental foodie friends, screw the stacking. It’s sort of like making the bed. It just gets messed up anyway. I totally get it so feel free to just toss everything together and serve it up that way. I think this would normally serve two. But I was just one this weekend and well, there’s none left.
Crab Stack (serves 2-3 for an appetizer)
8oz lump crab meat (If you don’t eat half of it before making this, like I did, you’ll have some extra)
2 champagne mangos, chopped (or one normal mango but if you haven’t had a champagne mango…treat yourself!)
1 ripe avocado, chopped
2 vine ripe tomatoes, chopped
1/4 red onion, diced
1 tablespoon extra virgin olive oil
1 garlic clove, minced
Juice of 1 lime
1/4 teaspoon salt
Freshly ground pepper
Few sprigs of cilantro for topping
Posted on April 6, 2014