This Asian Krab Stack looks elegant, but is actually easy to prepare! Layered with spicy krab salad, avocado, grilled pinapple and a sweet asian red bell pepper relish, these stacks are packed with flavor!
6ozImitation Krab Sticks(about 10 sticks), can substitute real jumbo lump crab
1stalkScallion, white and green part – finely diced
1/8cupKewpie(Japanese) Mayonnaise, can substitute normal mayonnaise
1Avocado– medium dice and sprinkled with 1 TBS Lime Juice (to prevent browning)
5 ½ozPineapple– peeled, cored, and cut into rings (about 2, 1’’ thick rings)
1/3cupAsian Red Bell Pepper Relish:(recipe below)
1Red Bell Pepper– Roasted* and small dice (can substitute jarred roasted red peppers)
1Shallot– small dice (can substitute ½ red onion)
1Thai Chili– de-stemmed and minced
1/3cupDark Brown Sugar
1/3cupRice Wine Vinegar
1/4tspRed Pepper Flakes
Prepare Krab Salad-
Place cream cheese and scallions in a medium sized mixing bowl. Soften cream cheese mixture by adding sake and mix in using a fork. Stir in mayonnaise, Sriracha and chili oil.
Shred krab sticks, using fingers to pull apart strands. Add to cream cheese. Mix well. Taste and adjust seasoning with salt and pepper.
Place in refrigerator and allow flavors to marry, at least 30 minutes, up to over night.
Heat the grill, or a grill pan, to medium high heat. Add pineapple rings to grill. Brush the top with ½ tsp honey. Grill 2 minutes, rotate 45 degrees and continue to grill an additional 2 minutes. Flip pineapple rings over. Brush with remaining ½ tsp honey. Grill 2 minutes, rotate 45 degrees, and finish grilling for 2 minutes. *this will create hatch marks on your pineapple, which is totally optional. If you do not feel like the hassle, simply grill pineapple 4-5 minutes per side.
Remove pineapple to a clean work surface or cutting board and allow to cool.
Once cooled, cut into medium sized diced pieces. Set aside.
Assemble Krab Stacks-
Place a duel open ended cylindrical mold onto your serving plate. If you do not have a mold, you can use an empty, clean, tall soup or vegetable can with both ends removed.
Gently push the avocado pieces down into the bottom of the mold.
Gently add grilled pineapple chunks on top of avocado.
Next, pour about 1/4th cup of the Asian red pepper relish on top of that.
Follow up with adding the spicy krab salad to fill the mold to the top, gently pushing everything down with a spoon.
Set aside and allow to set up and chill in the refrigerator for 30 minutes.
Carefully slide the mold off the stack, using a spoon to press down gently on the top of the stack.
Garnish the top of the krab stack with masago, sesame seeds, and micro greens. Serve with eel sauce, Sriracha, wonton or nori chips, and mixed greens.
Spicy Asian Red Bell Pepper Relish: Yield: ¾ cupPlace a small saucepan over medium - medium high heat, add all relish ingredients. Stir to combine. Bring to a slow boil. Cook 5 minutes, stirring occasionally. Lower heat to medium-low and cook for an additional 25 – 30 minutes, stirring occasionally until most of the liquid has reduced. Taste and adjust seasoning according to taste. Remove from heat and allow to cool completely before using.