Ingredients
- For Crab:
- 1 lb jumbo lump crab
- 1/2 cup mayonnaise
- Juice of one lemon
- 1/4 cup chopped red onion
- 1/4 cup diced red bell pepper
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- For Mango and Avocado Salsa:
- 1 cup diced mango
- 1 cup chopped avocado
- Juice of one lemon
- 1/4 cup chopped red onion
- 1/4 cup diced red bell pepper
- 1/4 cup sliced green onion
- 1 tbs olive oil
- 1 tbs honey
- Salt and pepper to taste
Directions
For the crab:
- In a bowl, combine mayonnaise, lemon juice, onion, bell pepper, and basil. Season to taste with salt and pepper. Gently fold in lump crab meat, being careful not to break lumps. Set aside.
For the Salsa:
- In a bowl, combine mago, avocado, lemon juice, onion, bell pepper, green onion, and honey. Season with salt and pepper to taste.
To assemble:
- Place a ring mold in the center of the plate. Fill ring mold half full with mango and avocado salsa. Use the back of a small spoon to press the salsa, so that it fits tightly. Next, fill the ring mold to the top with crab mixture, pressing the top with the back of the spoon. Carefully remove the ring mold, so the crab and salsa stand in a cylinder. This dish can be gardnished with cucmbers, sliced thinly and micro-arugula.
Serves 4.
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