Mini Crab, Avocado, And Mango Stacks Recipe

Name: Mini Crab, Avocado, And Mango Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab dressed in Remoulade Sauce; 1 pound Jumbo lump crab meat, shredded; 1 1/4 cups mayonnaise ( hellman's or kraft); 1/3 cup Creole or whole grain mustard; 1 tablespoon chopped garlic; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon Tabasco sauce; 1 splash fresh lemon juice; Assembling the crab stacks; 2 cups ripe mango, peeled and diced 1/2 inch; 1 cup yellow or red pepper, diced 1/2 inch; 1/2 cup red onion, peeled and diced 1/2 inch; 1 cup ripe avocado, peeled, pitted and diced 1/2 inch; 2 English (seedless) cucumbers, peeled and sliced into 1/4 inch thick pieces; optional: you can use a toasted baguette instead of cucumbers

Servings: persons

Crab dressed in Remoulade Sauce
1 pound Jumbo lump crab meat, shredded
1 1/4 cups mayonnaise ( hellman's or kraft)
1/3 cup Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 splash fresh lemon juice
Assembling the crab stacks
2 cups ripe mango, peeled and diced 1/2 inch
1 cup yellow or red pepper, diced 1/2 inch
1/2 cup red onion, peeled and diced 1/2 inch
1 cup ripe avocado, peeled, pitted and diced 1/2 inch
2 English (seedless) cucumbers, peeled and sliced into 1/4 inch thick pieces
optional: you can use a toasted baguette instead of cucumbers

1
["Mix the mayonnaise,mustard,garlic,Worcestershire and Tabasco and splash of lemon juice together. Season with black pepper and salt to taste.", "Add 3/4 cup of the remoulade mixture to the shredded crab meat. Refrigerate.", "Mix the mango, onion and red pepper together, set to the side", "Place cucumber slices on serving tray, add a tablespoon of the crab remoulade mixture to each cucumber slice.", "Then layer a few pieces of avocado on top of the crab mixture, lastly sprinkle the mango, onion and red mix on top of the avocado. You are ready to serve.", "Optional- you can drizzle the stacks with Chive Oil. Chive Oil:
2
1 bunch of chives
3
1/2 cup extra virgin olive oil
4
salt to taste
5
In a saucepan of boiling water blanch chives 10 seconds and drain in a sieve. Immediately place chives into an ice bath to stop cooking. Remove chives from ice water, squeezing out excess water, and drain on paper towels. Chop chives and puree in blender with oil until smooth. Transfer chive oil to bowl. Chill overnight. Pour oil through a fine sieve into a small bowl, pressing hard on solids.Store in plastic squirt bottle for easy use on stacks."]

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crab dressed in Remoulade Sauce, 1 pound Jumbo lump crab meat, shredded, 1 1/4 cups mayonnaise ( hellman's or kraft), 1/3 cup Creole or whole grain mustard, and more.

Yes, Mini Crab, Avocado, And Mango Stacks falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mini Crab, Avocado, And Mango Stacks

How did you like this recipe?

Frequently Asked Questions