Spicy Crab Roll Stack
This spicy crab roll stack recipe is easy to make and loaded with flavor. Enjoy this as an appetizer or as your main meal. The creamy avocado, crunchy cucumber, and spicy crab come together to make the most delicious combination. Plus, there is no baking involved. Just prep and assemble and you are ready to go!
Option to use sushi grade ahi tuna or salmon instead of crab. If you’re looking to make this a meal, serve it alongside some cooked rice.
Ways to Use Lump Crab Meat
For this recipe, you’ll need lump crab meat. Lump crab meat is slightly smaller in size than jumbo lump crab meat. It is sweet in taste and works well in crab cakes, pasta recipes, omelets, or sushi stacks!
Types of Crab Meat
Jumbo Lump Crab Meat – This is the most sought-after crab meat. It’s delicate in texture, mild and sweet tasting. It comes from the two large muscles on the crab’s back. Since the crab only has two of these muscles, it can make jumbo lump crab meat hard to find.
Lump – Lump meat is a combination of broken jumbo lump pieces and meat from the body of the crab. It is still white meat and works well in a variety of dishes due to its sturdy nature. The flavor is mild and sweet.
Backfin – Backfin is a combination of body meat and lump meat. It has a finer texture than lump meat and can have a stronger flavor. It works well in several dishes including, crab cakes.
Claw – Claw meat is found in the crab’s claw. It has the most seafood flavor and works well in soups or dips.
Ingredients Needed for Spicy Crab Roll Stack
Crab – For this recipe, you’ll need 8 ounces of lump crab meat. I used canned but fresh crab works too.
Spicy Creamy Sauce – Combine mayonnaise, sriracha, and low sodium soy sauce in a small mixing bowl. Mix until well combined.
Avocado – You’ll need one large avocado for this recipe. Carefully open, pit, cube and peel the avocado. Add the cubes to a mixing bowl. Make sure the cubes are uniform in size.
Lemon Juice – Add about one tablespoon of fresh squeezed lemon juice to the avocado. This will prevent browning and add a burst of citrus that tastes amazing in this dish.
Salt – Season the avocado and lemon juice with a pinch of salt. Toss everything together.
English Cucumber – Be sure to remove the core of the cucumber and finely dice it into very small pieces.
Garnishes – Top this dish with sesame seeds, and finely chopped chives. I also added a dollop of sriracha to the top as well.
How to Make Spicy Crab Roll Stack
Core and finely dice the English cucumber. Set it aside.
In a mixing bowl, combine the diced avocado, fresh squeezed lemon juice and a pinch of salt. Mix until the avocado cubes are well coated. Set aside.
Drain the lump crab meat and set it aside.
In a separate mixing bowl, combine the mayonnaise, sriracha and low sodium soy sauce. Whisk well. Add the lump crab meat. Toss until the crab meat is well coated in the sauce.
Assemble the Stack
Place a 3.5-inch ring mold on a serving plate.
Add half of the avocado mixture to the bottom of the ring mold. Be sure to press the avocado down into the mold so it holds shape.
Next, add half of the finely diced cucumber. Again, gently pressing it into the avocado layer.
Finally, add the spicy crab mixture. Press everything down into the ring mold, and carefully remove the mold. If it is sticking, use a spatula to gently press on the center of the crab to encourage it to stay on the plate as you pull the mold upwards.
Top with sesame seeds, freshly chopped chives and a dollop of sriracha if you like it spicy.
Repeat for the second stack. Serve and enjoy.
Storage
Best enjoyed immediately. Option to place any leftovers in an airtight container in the refrigerator for up to two days. Just note, that the avocado layer might begin to brown over time.
Looking for more recipes? Spicy Salmon Roll Bowl
Spicy Crab Roll Stack
Ingredients
- 8 ounces lump crab meat
- 1 tablespoon mayonnaise
- ½ tablespoon sriracha
- ½ tablespoon low sodium soy sauce
- 1 large avocado
- 1 tablespoon lemon juice, fresh squeezed
- pinch salt
- ½ cup English cucumber, finely diced and divided
- 1 teaspoon sesame seeds, divided
- 1 tablespoon chives, chopped small, divided
Equipment
- 1 3.5-inch ring mold
- 2 mixing bowls
Instructions
- Core and finely dice the English cucumber. Set it aside.
- In a mixing bowl, combine the diced avocado, fresh squeezed lemon juice and a pinch of salt. Mix until the avocado cubes are well coated. Set aside.
- Drain the lump crab meat and set it aside.
- In a separate mixing bowl, combine the mayonnaise, sriracha and low sodium soy sauce. Whisk well. Add the lump crab meat. Toss until the crab meat is well coated in the sauce.
- Assemble the Stack
- Place a 3.5-inch ring mold on a serving plate.
- Add half of the avocado mixture to the bottom of the ring mold. Be sure to press the avocado down into the mold so it holds shape.
- Next, add half of the finely diced cucumber. Again, gently pressing it into the avocado layer.
- Finally, add the spicy crab mixture. Press everything down into the ring mold, and carefully remove the mold. If it is sticking, use a spatula to gently press on the center of the crab to encourage it to stay on the plate as you pull the mold upwards.
- Top with sesame seeds, freshly chopped chives and a dollop of sriracha if you like it spicy.
- Repeat for the second stack.
- Serve and enjoy.
One Comment on “Spicy Crab Roll Stack”
I made this just for fun, but now I am obsessed!