Mini Crab, Avocado, And Mango Stacks

  1. Mix the mayonnaise,mustard,garlic,Worcestershire and Tabasco and splash of lemon juice together. Season with black pepper and salt to taste.
  2. Add 3/4 cup of the remoulade mixture to the shredded crab meat. Refrigerate.
  3. Mix the mango, onion and red pepper together, set to the side
  4. Place cucumber slices on serving tray, add a tablespoon of the crab remoulade mixture to each cucumber slice.
  5. 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.
  6. Optional- you can drizzle the stacks with Chive Oil. Chive Oil:rn1 bunch of chivesrn1/2 cup extra virgin olive oilrnsalt to tasternIn 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.

crab meat, mayonnaise, grain mustard, garlic, worcestershire sauce, tabasco sauce, lemon juice, crab stacks, mango, red pepper, red onion, avocado, cucumbers, cucumbers

Taken from food52.com/recipes/8001-mini-crab-avocado-and-mango-stacks (may not work)

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