Seafood stack

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Indulge in seaside elegance with our La Jolla Crab Stack recipe! Layers of fresh lump crab, creamy avocado, juicy mango, and crisp veggies are drizzled with a zesty ginger-lime dressing for a refreshing and vibrant seafood dish. Perfect for entertaining or a light lunch, this crab stack is sure to impress!

Chart House Restaurant Crab, Avocado and Mango Stack, Salads, Main Dish

If you want to truly wow you guests with an impressive dish while at the same time amazing yourself with a recipes simplicity, then look no further than this great little recipe. It is a dish that is truly perfect for a summer dinner party and a perfect example of the less you mess with food the better it can be. The fresh crab meat is delicate and slightly decadent, the ginger a zesty but subtle complement, the in season avocado a light yet substantial foundation and the freshly cut baby…

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For the past 12 years my husband has auctioned off a Dinner for Four at his annual Rotary event. We hosted this dinner party in our home to raise money for thei

So, I want to give a big thank you to @knowseafood for sending me a huge carepack. Eating seafood raw at home makes me super nervous but “knowing” where my seafood came from gave me a whole new level of confidence to make this delicious recipe. It was so fresh and delicious. I can’t wait to use the rest of the seafood they sent me! Stay tuned for more delicious seafood posts 🤤🤤🤤 If you are interested in checking them out, I put a link in my bio for $25 off your first box! To make this…

This is one of my favorite appetizers at a local seafood restaurant. I loved it so much that I've recreated it at home. It makes enough for two generously portioned stacks.

For all you seafood lovers out there, this recipe can be prepared in no time at all and has a tangy lemon twist that complements the avocado perfectly. The prawns on avocado salsa recipe is proudly brought to you by MiNDFOOD.

Clyde's crab tower. Photograph courtesy of Clyde's. When chef Jeff Eng first arrived at Clyde’s of Georgetown—after having trained at sister restaurant 1789 under Ris Lacoste—he wanted to showcase a crab appetizer that wasn’t a Maryland-style crabcake. After experimenting...