Crab Towers are three salads stacked into one: crab salad, mango salsa salad and avocado salad. The perfect summertime luncheon for a woman’s gathering or a healthy dinnertime meal.
MARYLAND is a crab state. We are known for our Crab Cakes! And while crabs can be enjoyed fresh out of the Chesapeake Bay for several months throughout the summer, the tedious work of picking crabs, is fast becoming a fading job market to fill.
No one wants to do the work, and those that do, are on the chopping block of immigrant discrimination.
Crab Meat: The Delicacy Of Coastal Living
Crab meat that is picked in the summer, is enjoyed year-round, and world-wide, as a result of the labor of the crab-pickers.
Those fussy little crabs don’t like cold weather (nor do I!), and so they hide in the mud of the floor of the bay until its bikini season once again!
Crab Towers: The Ultimate Bridal Party Luncheon
This recipe, Crab Towers, is one my son Omar Daumit, a culinary trained executive chef , was willing to share with me… ie you.
He makes this dish for thousands and thousands of bridal dining guests year-round. Crab ‘something’ is always on the catering menu, no matter the occasion.
This Crab Tower has become top on the list of ‘must-haves’ not only because it is refreshingly delicious, but because there is ‘No Gluten’ involved.
Many who love crabs, but have dietary restrictions, will love these crab towers. There isn’t bread filler, as there sometimes is in crab cake sandwiches or fried crab balls.
The Perfect Mother’s Day Luncheon
Want to wow your mom for Mother’s Day? May is the month crabs come into season, so why not make her the most beautiful Mother’s Day Luncheon she has ever had!
You will want to serve your mom a healthy, beautiful and easy to make luncheon, so more time is spent just chatting together!
And while you’re at it, pick up a copy of my Tapas Cookbook, The World On My Plate for a gift she will be excited to receive. You will be thrilled as well as she makes fun and easy small plate dishes for you when you gather.
How To Make Crab Towers
There are three fast preparation parts to this dish, and for those that are allergic to shell fish, simply swap poached salmon out for the crab!
First, the crab, or salmon salad is the showstopper element to this lovely dish. Second, the mango salsa, with freshly chopped mango, jalapeño and lots of cilantro. Or you can use parsley if cilantro is not your thing. Finally is the avocado and lime salad, layered along with each other colorful salad.
I have used a biscuit or cookie cutter to carefully stack the layers, but a Sushi Tower Gadget is easy and very affordable!
Simply place the press or tower tool on the plate. Stack the three prepared dishes (crab, mango, and avocado) one layer at a time. Press all layers down to pack them together, and gently remove the tower form, and you have a beautiful, colorful display of deliciousness!
You can garnish with micro-green, eatable flowers, chopped heirloom cherry tomatoes, anything you would like.
- Lump Crab meat
- Lemon juice
- Old Bay Seasoning
- Lime juice
- Red onion
- Chopping board
- Chopping knife
- 4-inch biscuit press
- Mixing bowl
- Slotted spoon
- Serving plates
CRAB TOWERSCourse: Salads and Veggies, SeafoodCuisine: American Latin Fusion
Crab Towers are three salads stacked into one: crab salad, mango salsa salad and avocado salad.
Lump Crab Meat – 1 pound
Mayonnaise – 1 tablespoon
Capers – 1/4 cup
Lemon juice – 1 tablespoon
Old Bay Seasoning – 1/2 teaspoon
Salt to taste
Mango Salsa Ingredients
Mangos – 2 cut into tiny cubes
Jalapeno – 2, chopped finely
Lime Juice – 1 fresh lime
Cilantro – ½ cup finely chopped
Red onion – ¼ cup finely chopped
Salt – to taste
Ripe Avocado – 2 chopped finely
Lemon or lime juice – 1 freshly squeezed
Salt to taste
- Mix the crab ingredients and set aside.
- Mix the mango ingredients and set aside.
- Mix the Avocado ingredients and set aside.
- With a large cookie/biscuit cutter, or sushi tower mold on the plate you are serving the salad on, place several tablespoons of avocado mixture first. Pack it tight. Then the crab mixture, and then the mango mixture on top. Slowly lift the cookie cutter off so the tower of layered salads is neatly stacked on the plate.
- A garnish of micro-green, eatable flowers, chopped heirloom cherry tomatoes or freshly chopped herbs on the plate provide a professional presentation to this lovely salad.
This looks like the perfect summer salad!
What an elegant dish. I look forward to making it soon. Though I’ll use fresh west coast crab – dungeness crab to be exact. It’ll be so delicious! Thanks for the lovely recipe!
I have never had this but it sure does look good! The presentation is gorgeous!
Thank you Ashley! A family favorite!!
This was SO good! I love it!
Thank you Toni!