This crab stack with blood orange vinaigrette is fresh and delicate. It is the perfect summer meal that can be made in minutes.
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Crab Stack with Blood Orange Vinaigrette

beautiful to look at and amazing to taste!
Prep Time20 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Keyword: blood orange vinaigrette, crab stack, gluten free crab stack
Servings: 2 servings
Calories: 716kcal
Author: Chandice


  • 1 C lump crab meat
  • 1 yellow pepper diced
  • 1 red pepper diced
  • 1 cucumber diced
  • 1 C fresh micro greens we like arugula
  • 1 blood orange
  • 1 bottle blood orange Dry Sparkling soda
  • 1/4 C extra virgin olive oil
  • 3/4 T gluten-free dijon mustard
  • 1 tsp. salt
  • fresh ground pepper
  • 1 T gluten-free vinegar
  • 1/2 tsp. garlic gloves diced


  • To prepare the vinaigrette, combine 1/4 C blood orange Dry Sparkling water, 1 tsp. fresh blood orange juice, extra virgin olive oil, dijon mustard, salt, pepper, 1 T vinegar and garlic cloves then whisk until well combined
  • Divide the peppers, micro greens and cucumber into 4
  • Place a 3-4" cylinder cookie cutter on one of your individual serving plates
  • Layer 1/4 of the micro greens followed by the red peppers, yellow peppers then cucumbers
  • Top with 1/4 C lump crab meat
  • Gently remove cylinder keeping everything in tact
  • Repeat three more times so that you have four crab stacks
  • Drizzle each with blood orange vinaigrette and top with tiny cut pieces of blood orange


Calories: 716kcal | Carbohydrates: 25g | Protein: 29g | Fat: 57g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 3100mg | Potassium: 1166mg | Fiber: 7g | Sugar: 11g | Vitamin A: 4230IU | Vitamin C: 398.3mg | Calcium: 123mg | Iron: 3.1mg