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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is one of my favorite appetizers at a local seafood restaurant. I loved it so much that I've recreated it at home. It makes enough for two generously portioned stacks. 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.
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