A Perfect Summertime Appetizer
Avocado | 1 , peeled, diced | |
For wasabi vinaigrette | ||
Hot water | 2 Teaspoon | |
Wasabi powder | 2 Teaspoon | |
Red wine vinegar | 4 Teaspoon | |
Balsamic vinegar | 1 Teaspoon | |
Olive oil | 6 Tablespoon | |
Parsley | 1 Teaspoon , chopped finely | |
For the salsa | ||
Mango | 2 , diced | |
Red bell pepper | 1/2 , diced | |
Red onion | 2 Tablespoon , chopped finely | |
Lime | 2 , juiced | |
Cilantro | 1 Tablespoon , minced (as desired) | |
For the remoulade | ||
Mayonnaise | 1/4 Cup (4 tbs) | |
Capers | 1 Tablespoon | |
Dijon mustard | 1 Teaspoon | |
Worcestershire sauce | 1/2 Teaspoon | |
Lemon | 1/2 , juiced | |
Cajun seasoning | 1/2 Teaspoon | |
Garlic | 1 Teaspoon , minced | |
Tabasco sauce | 1 Teaspoon | |
Lump crab meat | 10 Ounce |
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.
Serving size
Calories 538Calories from Fat 366
% Daily Value*
Total Fat 42 g64.6%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
Sodium 594 mg24.75%
Total Carbohydrates 29 g9.7%
Dietary Fiber 7 g28%
Sugars 18 g
Protein 15 g30%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet