
Ingredients:
Dressing:
2 tsp fresh ginger, peeled, chopped fine
2-3 tsp sugar
2 T lime juice
2 tsp garlic, chopped fine
2 T water
Crab Stack:
¼ cup radish sprouts
¼ cup roma tomatoes, diced
¼ cup cucumber, diced
¼ cup red onion, diced
¼ cup mango, diced
¼ cup avocado, diced
¼ cup crab meat, canned or fresh
Topping:
2 T chopped peanuts
1 tsp fresh cilantro, chopped
Mix dressing ingredients, and if possible, refrigerate overnight. Use a cylinder shape mold or tin can (open at both ends). Layer crab stack veggies and crab in the order listed. Press down. To serve, remove mold on a platter. Drizzle dressing over all. Sprinkle topping. Serve immediately with baguette slices or crackers. Serves 4-6.
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