Crab Avocado Mango Stack Recipes

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CRAB AVOCADO MANGO STACK



Crab Avocado Mango Stack image

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.

Provided by Elizabeth W.

Categories     Crab

Time 30m

Yield 2 Stacks, 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 345, Fat 16.9, SaturatedFat 2.5, Cholesterol 59.5, Sodium 400, Carbohydrate 37.2, Fiber 8, Sugar 25.2, Protein 16.1

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