Crab Avocado Mango Stack

Name: Crab Avocado Mango Stack
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

14 ingredients

8 steps

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

Directions

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.