[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fs3rD8WWZfj6DGgcNYGObEG8ZQuzXNJLOc1PGLCUl3ZM":3},{"id":4,"title":5,"image":6,"imageType":7,"servings":8,"readyInMinutes":9,"sourceUrl":10,"sourceName":11,"summary":12,"analyzedInstructions":13,"extendedIngredients":129,"diets":253,"dishTypes":256,"cuisines":261,"instructions":262},640321,"Crab Stacks","https:\u002F\u002Fimg.spoonacular.com\u002Frecipes\u002F640321-556x370.jpg","jpg",3,45,"https:\u002F\u002Fwww.foodista.com\u002Frecipe\u002FCYLKTQPJ\u002Fcrab-stacks","foodista.com","Crab Stacks is a \u003Cb>gluten free, dairy free, and pescatarian\u003C\u002Fb> main course. This recipe serves 3 and costs $6.46 per serving. One portion of this dish contains about \u003Cb>56g of protein\u003C\u002Fb>, \u003Cb>26g of fat\u003C\u002Fb>, and a total of \u003Cb>730 calories\u003C\u002Fb>. 2 people have tried and liked this recipe. It is brought to you by Foodista. Head to the store and pick up roma tomato, quinoa, orange juice, and a few other things to make it today. From preparation to the plate, this recipe takes about \u003Cb>45 minutes\u003C\u002Fb>. All things considered, we decided this recipe \u003Cb>deserves a spoonacular score of 90%\u003C\u002Fb>. This score is amazing. If you like this recipe, you might also like recipes such as \u003Ca href=\"https:\u002F\u002Fspoonacular.com\u002Frecipes\u002Fcrab-stacks-1396277\">Crab Stacks\u003C\u002Fa>, \u003Ca href=\"https:\u002F\u002Fspoonacular.com\u002Frecipes\u002Fcrab-savoury-baked-crab-with-bread-crumbs-and-cheese-202821\">Crab Savoury (Baked Crab with Bread Crumbs and Cheese)\u003C\u002Fa>, and \u003Ca href=\"https:\u002F\u002Fspoonacular.com\u002Frecipes\u002Fcrab-rangoons-crab-puffs-with-sweet-and-sour-sauce-196339\">Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce\u003C\u002Fa>.",[14],{"name":15,"steps":16},"",[17,38,47,60,82,101,110,115],{"number":18,"step":19,"ingredients":20,"equipment":33},1,"COMBINE THE QUINOA, OJ AND STOCK IN A SAUCEPAN. COOK OVER MEDIUM HIGH HEAT UNTIL ALL LIQUID HAS BEEN ABSORBED. 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SQUEEZE A 1\u002F4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE.",[50,54,58],{"id":51,"name":52,"localizedName":52,"image":53},11819,"chili pepper","red-chili.jpg",{"id":55,"name":56,"localizedName":56,"image":57},9176,"mango","https:\u002F\u002Fspoonacular.com\u002Fcdn\u002Fingredients_100x100\u002Fmango.jpg",{"id":43,"name":44,"localizedName":44,"image":45},[],{"number":61,"step":62,"ingredients":63,"equipment":81},4,"COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC. 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COOK OVER MEDIUM HIGH HEAT UNTIL ALL LIQUID HAS BEEN ABSORBED. REMOVE FROM HEAT AND SET ASIDE.\nCUT THE LIME INTO QUARTERS.\nCOMBINE THE MANGO AND FRESNO CHILE. SQUEEZE A 1\u002F4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE.\nCOMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC. SQUEEZE 1\u002F4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE.\nUSING 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.\nTOP 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.\nPRESS DOWN AND THEN REMOVE THE MOLDS.\nGARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1\u002F2 LIME TO SQUEEZE OVER THE STACKS. SERVE COLD."]