A fresh, low-carb, and keto-friendly crab stack featuring layers of roasted red peppers, creamy avocado, generous lump crab, and a flavorful roasted garlic lemon & fennel aioli. Perfect as an appetizer or a light meal.
To prepare the roasted red peppers: Crank a grill up to 500°F and char a big batch of red peppers for approximately 25 to 30 minutes. Once charred, place the peppers in a large bowl and cover tightly with plastic wrap to steam and soften for about one hour. After steaming, remove the plastic wrap and carefully remove the seeds, membranes, and outer skin from the peppers.
To assemble the Crab Stack: Start with a layer of the prepared roasted red peppers. Next, add a layer of avocado slices, sprinkling generously with salt and garlic pepper. Follow with a generous layer of lump crab. To finish, top the stack with a generous slather of roasted garlic lemon & fennel aioli.
