Crab Avocado Mango Stack

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 ripe hass avocadoes, sliced
• 2 mangoes, chopped
• 2 tablespoons chopped red onions
• 1/4 jalapeno pepper, minced
• 1/2 red bell pepper, chopped
• 10 ounces jumbo lump crab meat
• 1/4 cup mayonnaise
• 1 tablespoon capers
• 1 teaspoon coarse grain mustard
• 1/2 teaspoon worcestershire sauce
• 1/2 lemon, juiced
• 1/2 teaspoon cajun seasoning
• 1 teaspoon minced garlic
• 1 teaspoon tabasco sauce

Recipe

• 1 mix last 8 ingredients (mayo through tabasco), & refrigerate.
• 2 use a dual open ended cylindrical mold to form the stacks. (if you don't have a mold, use an empty clean soup or veggie can with both ends removed.) place the mold onto the serving plate.
• 3 (use half of the ingredients in each mold).
• 4 gently push down the avocado slices into the bottom of the mold.
• 5 mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer.
• 6 gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.
• 7 carefully slide the mold off of the stack and chill until ready to serve.
• 8 serve cold.