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La Jolla Crab Stack with Microgreens

La Jolla Crab Stack with Microgreens

Look like a fancy chef with this super easy crab stack and locally grown microgreens.

crab stack with microgreens

La Jolla Crab Stack with Microgreens

Prep Time 30 mins
Total Time 30 mins
Servings 4 servings


  • 2 Tbsp minced fresh ginger
  • 1 Tbsp sugar
  • 6 Tbsp lime juice
  • 1 Tbsp minced garlic
  • 1/4 cup water
  • 1 cup microgreens
  • 1 cup diced tomatoes
  • 1 cup thinly sliced cucumber
  • 1 cup diced red onion
  • 1 cup diced peach or nectarine
  • 1 cup diced avocado
  • 1 cup fresh crab meat


  • Prepare the dressing by whisking together the ginger, sugar, lime juice, garlic and water. Refrigerate overnight.
  • Tightly layer together in a mold one fourth of each of the microgreens, tomatoes, cucumbers, mango, onions, avocado and crab. Use a hollowed out aluminum can if you don't have a mold.
  • Press down on the top layer while slowly removing the mold to reveal the crab stack. Repeat with the remaining ingredients to form a total of four crab stacks.
  • Drizzle the crab stacks with the dressing and serve.


Recipe from Just a Taste.
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