Crab Stack

Bahama Breeze

Serves 1

1 ripe avocado, sliced
1 (3 oz) mango, chopped
1 tablespoons chopped red onions
1/8 jalapeno pepper, minced
1/4 red bell pepper, chopped
5 ounces jumbo lump crab meat
2 tablespoon plain Greek yogurt
1/2 tablespoon capers
1/2 teaspoon coarse grain mustard
1/4 teaspoon Worcestershire sauce
1/4 lemon, juiced
1/4 teaspoon Cajun seasoning
1/2 teaspoon minced garlic
1/2 teaspoon hot sauce

Mix yogurt, capers, mustard, Worcestershire sauce, lemon juice, Cajun seasoning, garlic, and hot sauce then 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. Gently push down the avocado slices into the bottom of the mold.

Mix together the mango, jalapeno, red bell pepper, and red onion, then gently push down on top of the avocado layer. Gently toss the crab with the refrigerated mixture, 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 on small bed of greens.

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