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Polynesian Crab Stack With Ginger Lime Dressing

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Ingredients

  • 1/4 cup pea shoots
  • 3 tablespoon mango
  • 3 slice cucumber
  • 1/4 cup red onion
  • 3 tablespoon avocado
  • 1/4 cup crab leg meat
  • 2 tablespoon peanuts
  • 1 teaspoon cilantro
Ginger Lime Sauce
  • 1/4 cup pea shoots
  • 3 tablespoon mango
  • 3 slice cucumber
  • 1/4 cup red onion
  • 3 tablespoon avocado
  • 1/4 cup crab leg meat
  • 2 tablespoon peanuts
  • 1 teaspoon cilantro
  • 2 teaspoon ginger root
  • 2 tablespoon lime juice
  • 2 teaspoon sugar
  • 2 teaspoon garlic
  • 2 tablespoon water

Preparation

Baking Directions:

Add the above ingredients to a small cylinder mold.

Pack tightly in the order that the ingredients are listed.

(A short piece of small-diameter PVC pipe can be used for this procedure.)

Lightly coat the inside of the mold with cooking spray before packing the ingredients.

This will help ease the removal of the crab mixture.

Garnish the plate with chopped peanuts and fresh cilantro.

Drizzle with ginger lime sauce For Ginger Lime SaucePeel and finely chop the ginger root.

Combine the ginger with the sugar, lime juice, garlic and water.

For the best flavor, allow the sauce to sit overnight.

Tips:

Pea shoots are also known by the name dau miu, and come from the green pea plant.

Fresh pea shoots can be found at some Chinese markets in the spring.

Fresh spinach can be used as a substitute.

Lump crab meat can also be substituted when leg meat is not available.

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