Beazell's Cook Book

Crab & Avocado Stacks

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1 Lb. Lump Crabmeat or Crab Claws
1/4 Cup Mayonnaise
1/2 Yellow Onion, Diced
1 Clove Garlic, Minced
Dash Lemon Juice
Dash Worcestershire
Dash of Beazell’s Cajun Seasoning
1 Can Italian Diced Tomatoes, Drained
4-5 Large Avocados
Crackers, Chips, Bread or Veggies to Dip 

You can cut the bottom off of a party cup to be used as a mold for the dish.

Combine the crabmeat, mayo, onion, garlic, lemon juice, Worcestershire & Beazell's in a bowl. Set aside.Coarsely mash the avocados together in another bowl. Add lemon juice to keep them from browning. The avocados can be lumpy or smooth.

Take your mold and set it onto a plate. Spoon some avocados onto the bottom of the mold and press them down so they’re even. Spoon some crab mixture on top of the avocados and press it down so they’re also even.Gently pull the mold off of the crab and avocado stack. Garnish with some of the diced tomato slices and crackers. Repeat steps 3 and 4 for each serving. Serve!


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