Crab Stacks

Ingredients

• 1  crabs shelled
• 1 cup quinoa 
• 1 cup orange juice 
• 1 cup chicken stock see 
• 1  mangos diced pitted
• 1  pepper flakes diced seeded
• 1  avocado diced seeded
• 1  lime 
• 1  roma tomatoes diced
• 1 tablespoon cilantro leaves chopped
• 1 tablespoon spring onion chopped
• 1  garlic clove minced
• 3 servings salmon fresh diced (OPTIONAL)

Equipment

• sauce pan

Directions

1. COMBINE THE QUINOA, OJ AND STOCK IN A SAUCEPAN. COOK OVER MEDIUM HIGH HEAT UNTIL ALL LIQUID HAS BEEN ABSORBED. REMOVE FROM HEAT AND SET ASIDE.
2. CUT THE LIME INTO QUARTERS.
3. COMBINE THE MANGO AND FRESNO CHILE. SQUEEZE A 1/4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE.
4. COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC. SQUEEZE 1/4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE.
5. USING A ROUND MOLD, SPOON SOME OF THE PREPARED QUINOA INTO THE BOTTOM. IF USING THE SALMON- SPOON IN A LAYER OF THE SALMON.- OTHERWISE USE CRAB. TOP WITH A LAYER OF THE TOMATO MIXTURE, THEN AVOCADO.
6. TOP WITH A THIN LAYER OF THE QUINOA, THEN CRAB, FOLLOWED BY AVOCADO, THE MANGO MIXTURE AND MORE CRAB AND FINALLY TOPPED WITH A BIT MORE MANGO MIXTURE.
7. PRESS DOWN AND THEN REMOVE THE MOLDS.
8. GARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1/2 LIME TO SQUEEZE OVER THE STACKS. SERVE COLD.