I had this appetizer as my meal a year or so ago at the Saltgrass Steak House while on a work trip in Westminster, Colorado. No words to describe how great it was. Not sure why I got inspired this weekend to try it, but so glad I did. I wanted to post with the holidays approaching, as it’s kind of “fancy” but super easy!!!
It’s this amazing stack of chopped avocado, pico de gallo and crab meat, served with tortilla chips or crackers. I asked the waiter how they got it in this nice cylinder shape, and he said they used a piece of PVC pipe. Not having that today, I improvised, chopping in half a cup that we brought home from the local sports bar. Yep….FANCY —
redneck cup chopped in half sitting on destination fancy white plate
I lightly sprayed the inside of the cup with cooking spray, placed on plate, and then stacked avocado, pico and crab, finishing it with a little chopped parsley. My concern this entire time is that I might overpower the flavors, so that’s why no additional cilantro. You truly could taste all flavors. My wonderful neighbors invited us over for amazing ribs, so this was a great appetizer while the food finished on the smoker, and with a couple of brewskis and football! (KANSAS CITY CHIEFS WIN BABY!!!)
Hopefully you will enjoy as much as we did….it’s super rich, and also, you can use imitation crabmeat. I didn’t but it’s probably just as good (and cheaper)!!!
Happy holidays!
~Connie Kaye
Crab Avocado Stack
3″ wide cylinder (PVC pipe, plastic cup or other device), as tall as you wish to go with the number of people you are serving
Crabmeat – imitation or real (I throw some crab legs in with seasoning and boil)
Pico de Gallo
Avocados – medium ripe work best so you can actually chop them up
Chop crab and season with salt, pepper and lemon juice. Chop avocados and season with salt and lemon juice to prevent browning. I do all of it ahead of time and when ready to serve, put together. Spray inside of object that you’re going to use to construct this beast with cooking spray, then place on plate, and layer away. You can do it in any order, but I recommend avocados, pico and finish with crab. Finish with chopped parsley and serve with tortilla chips.
Connie Kaye's Kitchen 