Facebook Twitter Instagram Search
by | Jul 6th

Crab and Avacado Stack II

Hey dudes!

How was everyone’s Fourth of July weekend? It went so quickly, but the best ones always do, right?

We had extended family and their kiddos staying with us this weekend, and took the opportunity to show them around Washington, DC. The city is just 45 minutes or so away, and while we go there often to spend time with friends or work, it’s been a long time since we’ve re-explored the majestic and breathtaking national treasures that grace every corner of the downtown area. The entire day was replete with laughter and fun, despite dodging a bit of rain and as a result, lots of soggy grass. Undoubtedly, the best moment of all though was watching the fireworks from the steps of the Jefferson Memorial, striking above the glistening nighttime waters of the Tidal Basin. There was a remarkable sense of patriotism that permeated the muggy air, and it hit me as a great reminder that here in our beloved country, opportunities abundantly surround us. We have the choice and power to freely  cultivate anything we wish in our lifetimes, as long as we so decide it to be. Never forget that, k? : )

As we sadly waved goodbye this afternoon to our family, I have to admit- I essentially collapsed on the bed, in exhaustion. I started mentally crossing off items on my weekend to-do list… as in crossing off what I WASN’T going to do. But ya know what? That’s okay! I tend to beat myself up about not fulfilling all my intentions designed for the weekend, and have just recently started to practice the art of “just letting go”… so tonight’s run and HIIT workout? Became a leisurely walk with my husband and Izzie (it’s her 9th doggy birthday!). All that laundry? Ehh, whatever. Needless to say, tonight is allll about #FastFoodWithBBN!

Okay, y’all. This might be one of my favs so far. Ready? SO f-ing EASY, HEALTHY, and seriously the bomb.com (insert bomb emoji). Here’s my Crab and Avocado Stack! Prep time 10-15 minutes. No cooking needed.

First things first- ya gotta purchase a “stacker”. That might not really be the culinary term for this little gadget but that’s what I call it, because that’s what it does. Duh. I got our’s from a store called Sur La Table, and it cost $5.95.



Ingredients for 2 people:

– 4 oz (or more if you like) of Jumbo Lump Crab Meat. Fortunately for us, Maryland crab meat is available at our local supermarkets. Otherwise, you may need to pick it up from a specialty seafood market, but I promise it’s worth the trip for real jumbo lump meat.

– 1 ripe Avocado

– 1 tomato

– 1/4 of a Vidalia Onion

– some sprigs of parsley

– 1/2 a cucumber

– 1/2 a lemon

– Pink Himalayan Salt

– Pepper

– Old Bay seasoning

Now what??? In a bowl, combine your crab meat, some chopped parsley, and sprinkle a bit of Old Bay. Then, chop up your onion, avocado, and tomato into small cubes. Next, slice your cucumber ( I skinned mine a bit first) into thin circular pieces.

Thennn…. start stacking them in the “stacker”!

I layered mine as Cucumber, Crab, Avocado, Tomato, Onion. I sprinkled the Pink Himalayan Salt and Pepper on each layer too, just to give it a little kick. Then carefully, once you’ve filled the cylinder stacker to the brim, remove it as you would a cookie from a cookie cutter. And boom- there ya have a “wicked crab towah”, as my native Bostonian husband calls it. : ) He also wants me to mention that y’all have the option of also adding organic lime gluten free tortilla chips, if you should so prefer… but I kept mine nake-y and grain free.

So please give it a try- and tell me your fav additions or substitutes in the comment section! I always love trying new fast and easy recipes!

Hope y’all had a wonderful holiday weekend and let’s make the second half of the summer everything amazing you want it to be!




  • Nancy M. Anderson

    Liked this so much I tweeted it!

%d bloggers like this: