Crab Avocado Mango Stack

MothersBBQ's picture

Jun. 28, 2013

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



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.


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.


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

Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 538Calories from Fat 366

 % Daily Value*

Total Fat 42 g64.6%

Saturated Fat 5 g25%

Trans Fat 0 g


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