Michael Jasa and Jenny Klimova’s crab-avocado-mango stack salad
For crab salad
1 cup (8 ounces) lump or claw meat crab, cleaned
1/3 cup mayonnaise
1 tablespoon stone ground or Dijon mustard
1/2 teaspoon lemon juice
1/4 teaspoon sea salt
1/8 teaspoon white pepper
For stack
1 cup ripe mango, diced small
1 tablespoon red bell pepper, finely diced
2/3 cup avocado, diced small
4 salad plates, lined with flat lettuce or mesclun mix
4 tablespoons lemon vinaigrette (See recipe)
1
Gently pick over crab to remove any cartilage or shell bits. Keep refrigerated until ready to assemble salad. In a medium bowl, combine mayonnaise, mustard, lemon juice, salt and pepper; fold in cold crabmeat.
2
Combine mango and pepper in a small bowl. Use a round stacking mold or round cutter to form stack. Divide each stack ingredient mixture into fourths. Set mold in center of each prepared salad plate. Stack within the mold a layer of diced avocado, a layer of mango-pepper mix and one-fourth of the crab salad. Press gently with spatula to firm. Use a thin knife to run around edge of mold to release if needed. Drizzle with 1 tablespoon lemon vinaigrette.
Makes 4 servings.
Nutrition information per serving: 359 calories, 75% calories from fat, 30 g fat, 4 g saturated fat, 52 mg cholesterol, 10 g carbohydrates, 15 g protein, 559 mg sodium, 3 g fiber
