Crab Salad Stack

5 from 1 vote

This is a sweet and savory stacked salad full of Asian flavors. Crab is seasoned with a bit of miso and sesame while a layered cool and crisp salad get drizzled with a garlic and ginger soy sauce dressing for a refreshing and no-cook meal.

Course Main Course

Cuisine Asian

Keyword asian, crab, dairy-free, dinner, easy, egg-free, fast, lunch, main, nightshade-free, no-bake, no-cook, nut-free, salad, seafood

Prep Time 20

Total Time 20

Servings

Calories 308kcal

Author Jenny Ross

Ingredients

Miso Crab

2 tablespoons mayonaise optional
1/2 teaspoon toasted sesame oil optional
1 teaspoon white miso paste optional
pinch monk fruit to taste
1/2 pound crab you can use canned for this though fresh tastes better

Salad

1 teaspoon ginger fresh grated
1 clove garlic minced
1/2 tablespoon monk fruit granulated, omit if using coconut aminos
2 tablespoons lime juice
1 tablespoon gluten-free soy sauce or 2 tablespoons coconut aminos
1 tablespoons water omit if using coconut aminos
1/2 cup pea shoots
1/2 cup avocado diced small
1/2 cup cucumber sliced thin
1/2 cup tomato diced small
1/2 cup bell pepper diced small

Get Recipe Ingredients

Instructions

Combine the mayonnaise, sesame oil, miso, and monk fruit in a medium sized bowl and stir until smooth. Stir in the crab and mix until evenly coated. Adjust seasoning to taste and set aside.
Combine the ginger, garlic, monk fruit, lime juice, soy sauce, and water in a small bowl and set aside.
Using a ring mold (see note), layer the salad in the following order, pressing down firmly to ensure the vegetables are packed in well:
• Pea shoots
• Tomatoes
• Cucumbers
• Bell peppers
• Avocado
• Miso crab
Slowly lift the ring mold off over top of the salad, pressing down on the center while lifting until the stack is free.
Drizzle dressing over top and serve.

Notes

You can make your own ring mold by removing both ends of a can to form a hollow tube.

Nutrition