Ingredients
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2 ripe Hass avocadoes, sliced
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2 mangoes, chopped
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1/4 jalapeno pepper, minced
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1/2 red bell pepper, chopped
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10 ounces jumbo lump crab meat
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1/4 cup mayonnaise
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1 tablespoon capers
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1 teaspoon coarse grain mustard
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1/2 teaspoon Worcestershire sauce
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1/2 lemon, juiced
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1/2 teaspoon cajun seasoning
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1 teaspoon minced garlic
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1 teaspoon Tabasco sauce
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2 tablespoons chopped red onions
Instructions
- Mix last 8 ingredients (mayo through Tabasco), & refrigerate.
- 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.
- (use half of the ingredients in each mold).
- Gently push down the avocado slices into the bottom of the mold.
- Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer.
- Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.
- Carefully slide the mold off of the stack and chill until ready to serve.
- Serve cold.