Jumbo Lump Crab Stack from Bahama Breeze features tender jumbo lump crab meat layered with ripe avocado, fresh mango, and crisp mixed greens, topped with a zesty citrus vinaigrette, creating a vibrant and refreshing seafood appetizer.
Equipments
- Mixing bowl
- Chef's knife
- Cutting board
- Citrus juicer or reamer
- Spoon
- Ring mold (for stacking)
- Small whisk
- Plate or serving platter
- Salad tongs or small spatula
Ingredients
- 8 oz jumbo lump crab meat
- 1 large ripe avocado
- 1 large ripe mango
- 2 cups mixed salad greens
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh cilantro
- Salt
- Black pepper
Selecting fresh jumbo lump crab meat is crucial for authentic flavor and texture in this dish. Your avocado and mango should be ripe but firm to maintain their shape when layered. Use fresh lime and lemon juice for the citrus vinaigrette to achieve a bright, tangy balance that complements the seafood. Be sure to finely chop the cilantro to evenly distribute its herbaceous notes throughout the stack. This combination of carefully chosen ingredients helps recreate the vibrant and refreshing Jumbo Lump Crab Stack from Bahama Breeze copycat menu.
Instructions
- Wash and dry the mixed salad greens.
- Peel, pit, and dice the avocado into small cubes.
- Peel, pit, and dice the mango into small cubes.
- In a mixing bowl, gently pick through the crab meat for shells.
- In a small bowl, whisk together lime juice, lemon juice, olive oil, honey, Dijon mustard, cilantro, salt, and black pepper to create the citrus vinaigrette.
- Drizzle a small amount of vinaigrette over the crab meat; toss gently to coat.
- Drizzle a small amount of vinaigrette over the avocado and mango; toss gently to coat separately.
- Place the ring mold in the center of a serving plate.
- Add a layer of mixed greens at the bottom inside the mold.
- Add a layer of diced mango on top of greens.
- Add a layer of diced avocado above mango.
- Top with a generous layer of crab meat.
- Gently remove the ring mold to reveal stacked layers.
- Drizzle extra citrus vinaigrette over and around the stack.
- Garnish with extra cilantro if desired.
- Serve immediately with salad tongs or a small spatula.
Substitution
The Jumbo Lump Crab Stack from Bahama Breeze copycat menu combines delicate jumbo lump crab meat with creamy avocado, sweet mango, and crisp mixed greens, all enhanced by a tangy citrus vinaigrette. If jumbo lump crab is unavailable, you can substitute with claw crab meat or cooked white fish for a similar texture and flavor. Use a ripe avocado and mango to ensure the dish has the perfect balance of creaminess and sweetness. When stacking, a ring mold helps achieve a neat presentation, but you can also build layers carefully by hand if a mold is not available. Adjust the citrus vinaigrette seasoning to your taste to complement the freshness of your ingredients perfectly.
Tips
To ensure the best texture in your Jumbo Lump Crab Stack, handle the crab meat gently to avoid breaking the delicate lumps. Use ripe but firm avocado and mango to maintain clean, defined layers without turning mushy. When stacking with the ring mold, press ingredients lightly to keep the structure intact but avoid squeezing out the juices. Your citrus vinaigrette should be balanced in acidity and sweetness to complement the natural flavors without overwhelming the seafood.
Nutritions
Jumbo Lump Crab Stack is a nutrient-dense appetizer rich in lean protein from 8 oz of jumbo lump crab meat, which supports muscle repair and immune function. The ripe avocado and fresh mango contribute heart-healthy monounsaturated fats, dietary fiber, vitamins A, C, and E, and antioxidants essential for skin health and digestion. Mixed salad greens add vitamins K and folate, enhancing blood clotting and cell function. Your meal gains a refreshing boost from the citrus vinaigrette, which provides vitamin C and healthy fats while keeping calories moderate.
Storage
Store your Jumbo Lump Crab Stack in an airtight container in the refrigerator to keep the crab meat fresh and prevent the avocado and mango from browning. Place a piece of plastic wrap directly on the surface of the avocado and mango layers to minimize oxidation. Consume within 24 hours for the best flavor and texture, as the mixed greens may wilt and the citrus vinaigrette can cause sogginess over time.
Variation or Alternatives
Substitute lump crab meat with cooked shrimp or lobster chunks for a different seafood flavor in your Jumbo Lump Crab Stack. Swap mango for pineapple or papaya to introduce a tropical sweetness that complements the citrus vinaigrette. For a creamier texture, mix diced avocado with a spoonful of Greek yogurt or creme fraiche before layering. Try adding a sprinkle of toasted pumpkin seeds or chopped macadamia nuts on top to enhance the dish's crunch and nutritional value.
Allergies
Jumbo Lump Crab Stack contains shellfish, which is a common allergen that may cause severe reactions for individuals sensitive to seafood. The dish also includes ingredients like mustard and honey, which can trigger allergies in some people. If you have known allergies to shellfish or mustard, it is important to take caution and consult with the restaurant before ordering this appetizer.
Why this recipe?
Jumbo Lump Crab Stack at Bahama Breeze features tender, flavorful crab meat layered with fresh ingredients that highlight the coastal cuisine's vibrant taste. The dish's balance of textures and bright seasonings creates an unforgettable dining experience that seafood lovers crave. Recreating this recipe allows you to enjoy a restaurant-quality meal at home with your preferred ingredients and flavors. Your kitchen becomes a gateway to capturing the essence of Bahama Breeze's signature coastal delight.