Going Native......Key West Native that is!

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With just a few items and a little time, you can create this "stack" of goodness! The slightly spicy remoulade layered with crab, mango, avocado and peppers, makes for a delicious juxta-position of savory and sweet, salty and pickley!

Crab Avocado Mango Stack

Ingredients

Makes 2 Stacks

2 ripe Haas avocados, 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 spicy and sweet mustard
1/2 teaspoon Worcestershire sauce
1/2 lemon, juiced
1/2 teaspoon Cajun seasoning
1 teaspoon minced garlic
1 teaspoon Tabasco sauce

Directions

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.

Layer the mango, jalapeno, red bell pepper, & red onion on top of the avocado layer, gently pushing down after each layer.

Gently toss the crab with the refrigerated mayo mix (remoulade), and add to the layers precious laid down. Very Gently, press down.

Carefully slide the mold off of the stack and chill until ready to serve.

Serve cold.

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