Over eighty percent of the dishes I create for my clients are dinner entrees with accompanying sides. Sometimes the request for a quick grab-and-go breakfast item comes in, and other times it’s for a baked treat. My absolute favorite? SALADS!
I love when my clients request lunchtime dishes, especially when I’m asked to ensure it’s on the healthy side. My answer? A salad that’s high in protein, low in fat, and loaded with colorful, hearty vegetables. Eating colorfully is a great rule of thumb to follow!
One of my clients loves crab, shrimp, and lobster (even more than I love salmon), so I knew a great choice to make would be a crab salad.
BUT a lot of crab salad recipes are completely boring and seem kind of awful. After thinking about it for a bit, I remember eating a fantastic crab salad at one of my favorite Alexandria restaurants, Chart House. I haven’t been back in ages, but at one point, I had their crab, mango, and avocado stack and remember thinking it was a dream.
I used a bit of inspiration, and came up with my very own version of a crab stack — though, I’m dubbing it a Crab Tower!
CRAB TOWER SALADS
Yields: Four 2-cup servings — Prep Time: 15 minutes — Total Time: 20 minutes
- 1lb jumbo lump crab meat
- 1/4 cup mayo
- 1 cucumber
- 2 roma tomatoes
- 2 avocados
- 1 yellow bell pepper
- 1 bunch chives
- salt + pepper to taste
1. In a small bowl, mix together jumbo lump crab meat with mayo, season with salt and pepper to taste. Refrigerate until needed.
2. Small dice cucumber, tomatoes, avocados, and yellow bell pepper, keeping all ingredients separate.
3. In pyrex 2-cup round dishes begin layering ingredients. I went in the following order:
- roma tomatoes
- yellow bell pepper
- crab meat
4. Sprinkle chives on top for garnish
PS. I use these herb scissors for cutting chives, they are AMAZING and a huge time saver.