Crab Stack with Blood Orange Vinaigrette
beautiful to look at and amazing to taste!
Prep Time20 minutes mins
Total Time20 minutes 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