| 11 | 00:20:00 hour(s): minute(s) : second(s) |
|
| Ingredients | Minutes | Calories |
| Preparation time | Cooking time | Servings |
| 00:20:00 hour(s): minute(s) : second(s) |
00:00:00 hour(s): minute(s) : second(s) |
4 |
| 1 | Tablespoon | Garlic - minced |
| 2 | Tablespoons | Fresh ginger - minced |
| 1 | Tablespoon | Sugar |
| 1/4 | Cup | Water |
| 1 | Cup | Red onion - diced |
| 1 | Cup | Fresh crab meat |
| 1 | Cup | Cucumber - thinly sliced |
| 1 | Cup | Mango - diced |
| 1 | Cup | Roma tomatoes - diced |
| 1 | Cup | Pea microgreens |
| 1 | Cup | Avocado - diced |
⦁ Whisk together the dressing ingredients and refrigerate overnight.
⦁ Arrange one-fourth of the pea shoot microgreens, tomatoes, cucumbers, mango, onions, avocado, and crab in a mold.
⦁ Press the top layer down while gradually removing the mold to expose the freestanding crab stack.
⦁ Repeat with the remaining ingredients.
⦁ Drizzle the ginger-lime dressing over the crab stacks before serving.
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