Ingredients
-
2
-
2
-
2
-
1/4
-
1/2
-
10
-
1/4
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1
-
1
-
Directions
Crab Avocado Mango Stack, 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
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Steps
|
1
Done
|
Mix Last 8 Ingredients (mayo Through Tabasco), & Refrigerate. |
|
2
Done
|
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
Done
|
(use Half of the Ingredients in Each Mold). |
|
4
Done
|
Gently Push Down the Avocado Slices Into the Bottom of the Mold. |
|
5
Done
|
Mix Together the Mango, Jalapeno, Red Bell Pepper, & Red Onion, Then Gently Push Down on Top of the Avocado Layer. |
|
6
Done
|
Gently Toss the Crab With the Refrigerated Mayo Mix (remoulade), Then Gently Push Down on Top of the Mango Layer. |
|
7
Done
|
Carefully Slide the Mold Off of the Stack and Chill Until Ready to Serve. |
|
8
Done
|
Serve Cold. |
