Crab and Avocado Stack with Lemon Dressing

A crab and avocado stack with lemon dressing is a light and refreshing appetizer or lunch dish. The crab and avocado are both delicate flavors, and the lemon dressing helps to brighten them up. This dish is also very easy to make, making it a great option for a weeknight meal.

The crab and avocado stack was first created in the early 1900s by a chef at a restaurant in San Francisco. The chef was looking for a way to use up some leftover crab and avocado, and he came up with the idea of stacking the two ingredients together and topping them with a lemon dressing. The dish was an instant hit, and it has since become a popular appetizer or lunch dish all over the world.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 pound lump crabmeat, picked over for shells
• 1 ripe avocado, peeled, pitted, and diced
• 1/2 cup red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the crabmeat, avocado, red onion, cilantro, lemon juice, olive oil, salt, and pepper. Stir gently to combine.
2. Divide the crab mixture evenly between 4 serving glasses or ramekins.
3. Chill for at least 30 minutes before serving.
4. Garnish with additional cilantro or lemon wedges, if desired.

Why It Works

• The crab and avocado are both delicate flavors, and the lemon dressing helps to brighten them up.
• The dish is also very easy to make, making it a great option for a weeknight meal.
• The crab and avocado stack can be served as an appetizer or a main course.