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)!!!
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.
I recently hosted co-workers for a bridal shower lunch for a colleague, and we had a really nice time. Yes, we did have flowers and a tablecloth, but under the tablecloth was our KSU beer pong table. Yep, classy. Hey, it worked GREAT. And let 12 people all sit together and enjoy lunch, and yes, a few raunchy gifts.
Add sauce and cheese, and you’re on the way to yummo!
My menu included Oriental Crunch Salad, Crepes Divan, and Upside Down Apple Pie. There were no leftovers, and I’ve taken my time posting this recipe, mainly because I don’t really have one. So, here ya go. Takes a little time to make but oh so good. And, I have amazing memories of how this recipe came about. There was a restaurant named The Magic Pan on the Plaza in Kansas City, and once my mom and I ate lunch there, we figured out how to replicate the recipe for these delicious crepes. Great memories!
Bisquick baking mix — Use the recipe for pancakes, but add more milk to make thin batter. Utilizing a small, non-stick skillet, spray with cooking spray and heat to medium-high heat. Test with a few beads of water to make sure it sizzles. (You’ll have to practice a couple times to determine the amount of batter for your pan.) Place batter in middle of pan and roll it around to spread very thin. As it starts to create bubbles, run your flexible pancake turner around the edges to loosen, and flip when ready. Stack on wax paper.
1 can cream of chicken soup
2/3 cup mayonnaise
1/3 cup milk
1/2 cup shredded cheese
1 tsp lemon juice
Curry powder to taste – start with 1/2 tsp and go from there – this is the key flavor!
Chicken – a rotisserie chicken from your local deli is the easiest, but you can also boil and shred chicken breasts
Broccoli – again, you can use frozen, cooked broccoli spears, but the fresh is so much better.
Grab a plate, and place a crepe on it, adding a nice spoonful of sauce down the middle. Add shredded chicken and broccoli. Roll up and place in greased pan. Add a little more sauce down the middle and sprinkle with shredded cheese.
Either bake at 350 until bubbly, or you can refrigerate and either microwave or bake when needed.