Stacked Crab, Veggies & Microgreens

Stacked Crab, Veggies & Microgreens

With layers upon layers of fruits and vegetables, a handful of fresh crab meat, and a drizzle of make-ahead ginger dressing, you’ll look like a fancy chef with this extremely easy crab stack and locally grown microgreens.

Pea Shoots are great as a garnish, they taste like peas, so they’re not only delicious, but they’re also nutrient-dense. Pea Shoots are high in vitamin C and vitamin A, as well as antioxidants that provide anti-inflammatory and phytonutrients to help the body’s immune system.

The Pea Shoot can be used in a variety of meals to increase the nutritious value of your meals. For a mild texture and flavor, add them to these stacks-it’s a crowd-pleaser!

Pea shoots are the tender, uppermost leaves and tendrils (vines) of pea plants. These shoots have the crisp freshness of watercress with a subtle pea flavor.

Look for pea shoots that include the top pair of small leaves, some delicate tendrils, and a young, tender stem. They should be bright green and look fresh and crisp. You can find pea shoots in Asian markets or at your local farmers’ market in spring, early summer, and fall.

4 servings

Ingredients

Dressing: 

  • 2 Tablespoons minced fresh ginger
  • 1 Tablespoon sugar
  • 6 Tablespoons lime juice
  • 1 Tablespoon minced garlic
  • 1/4 cup water

Stack:

  • 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

Directions

  1. To make the dressing, combine the ginger, sugar, lime juice, garlic, and water in a mixing bowl. Refrigerate the dressing for at least one night.
  2. Assemble each of the four crab stacks by carefully arranging one fourth of each of the pea shoots, tomatoes, cucumbers, mango, onions, avocado, and crab in a mold.
  3. While slowly removing the mold, press down on the top layer to reveal the freestanding crab stack. To make four crab stacks, repeat with the other ingredients.
  4. Drizzle the ginger-lime dressing over the crab stacks and serve.

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