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Fiesta Lime Avocado Crab Stack with Fried Flour Tortilla Chips

Yields2 ServingsPrep Time25 minsCook Time7 minsTotal Time32 mins

Excellent for parties, as a dip, individual salad, appetizers, or snack.

Crab stack

 2 snow crab clusters
 1 Ripe semi-firm Avocado
 Pico de Gallo (see recipe below)
 3 Medium Flour Tortilla
 Oil for frying
Pico de Gallo Mix
 1 cup Ripe Fresh tomato
 2 tbsp Diced Sweet Onion
 1 tbsp Cilantro chopped
 1 tsp Diced Fresh Jalapino (more if you like heat)
 1 tsp Freshly Squeeezed Lime
 Salt & Pepper to taste

Crack open crab legs and body portion to remove meat from clusters, once done place to the side.

Begin making the pico de gallo by removing seeds and chopping tomato, onions, and jalapeno.

Mix all ingredients lightly in a medium bowl while adding lime, avocado, salt and pepper to taste.

Fiesta crab Stack


Cut avocado in half, remove the seed from the center. Using a large soup spoon scoop out interior and cut into cubes.

Add the avocado cubes to the pico and taste. Adjust taste by adding more salt & pepper, if needed.

Pat dry the crab meat using paper towels. Begin by stacking half the crab meat, then half the pico and repeat until all four layers are complete.

Avocado crab stack


Stack flour tortillas on top of each other and cut into fours (should look like triangles once cut). Lightly oil a frying pan and gently fry tortilla pieces until golden brown and puffy. Lightly salt immediately once removed from hot oil and let cool on a paper towel.

Top with parsley. Garnish with lemons and fried tortilla chips.

Crab stack

Nutrition Facts

Servings 2