GETTING READY

For Wasabi Vinaigrette

1. In a bowl or jar add hot water and wasabi, mix well. Let it sit for 5 minutes.

2. After 5 minutes put red wine vinegar, olive oil, parsley and balsamic vinegar. Mix well and set aside till used.

MAKING

For Mango Salsa

3. In a bowl, add mango, red onion, red bell pepper, lime juice and cilantro, mix well. Put it in the refrigerator till used.

For Crab Meat Remoulade

4. In another bowl add mayonnaise, Dijon mustard, capers, Worcestershire sauce, lemon juice, Cajun seasoning, garlic, Tabasco sauce and crab meat. Mix well till well combined.

For Assembling

5. In a serving plate, drizzle wasabi vinaigrette generously. Place a ring mold in the center and put avocado, mango salsa and crab meat remoulade one after the other in layers. Press gently and remove the mold carefully to retain the stack.

SERVING

6. Serve the stack with some tortilla chips or nachos or with some crispy bread.