Spicy Crab and Avocado Stack (Gluten-free, soy-free, dairy-free, grain-free)
This Spicy Crab and Avocado stack is a fun fusion between a spicy crab sushi roll and quick guacamole...Sushi-Mex? lol Sweet and spicy crab salad sits on top of a bright, fresh, chunky guacamole. It's both light and decadent!
Spicy Crab and Avocado stack will quickly become one of your favorite no-cook recipes! A few slices of jalapeno and my Quick-Pickled Radishes (fresh works too!) add an awesome, spicy crunch.
I love the way the salmon roe gives every bite of the crab salad a fun pop (not as fun as Pop-Rocks, but in a pinch... lol). Can't get your hands on the roe? It'll still taste amazing without!
I used an 8oz container of lump crab meat. However, you can totally substitute canned crab meat or even shredded artificial crab.
Spicy Crab and Avocado Stack (Gluten-free, soy-free, dairy-free, grain-free)
INGREDIENTS:
FOR THE CRAB SALAD
1 8oz container of lump crab meat
1/2 cup dairy-free, gluten-free mayo such as Sir Kensignton's (or regular mayo, if you are able)
2 tsp sriracha
2 tsp sweet chili sauce
2 T red salmon roe (Optional)
Salt to taste
FOR THE GUACAMOLE
2 avocados, mashed
Juice from 1 lime
1 clove garlic, minced
1/4 cup cilantro, chopped
1 jalapeno, diced (Optional: save a few slices for garnish)
1/4 cup red onion, diced
Salt to taste
DIRECTIONS:
Combine all of the crab salad ingredients. Mix gently, yet thoroughly. Refrigerate until ready to plate.
In a separate bowl, mix all of the guacamole ingredients.
On a plate (or divided between two plates), spoon the guacamole into a mound the middle and flatten the top gently with the back of a serving spoon or spatula.
Layer the crab salad on top of the guacamole.
Garnish with a couple pieces of crab meat, a few sprigs of cilantro, more fish roe, or jalapeno.
Serve immediately and enjoy!
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Keywords: gluten-free sushi, crab salad, seafood salad, gluten-free guacamole, stacked seafood salad, stacked salad, seafood napoleon, crab, sushi bowl
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