Ingredients
2 Mango’s
1 lime
cilantro
1 red onion
1 jalapeno
2 avacadoes
Lump crab meat
mayonaise
dijon mustard
whole grain mustard
tarragon vinegar
tobasco
capers
1 scallion
flat leaf parsley
salt
pepper
molding ring
Preparation
To make the mango salsa Cut the two mangos into cubes and place in bowl, add 1 Tbl of fresh lime juice and 2-3 Tbl of finely chopped red onion and some chopped cilantro and for a little kick add about 1 tsp of fresh chopped jalapeno and set aside. In another bowl to make the remoulade add 3/4 cup of mayonaise and 2 tsp of dijon mustard, 1 1/2 tsp of whole grain mustard, 1 tsp of tarragon vinegar, 1/4 tsp of tobasco,2 tsp of drained tiny capers chopped, 1 scallion very thinly sliced, 1 tbl of chopped flat leaf parsley, salt and pepper combine and set aside. Use a molding ring to layer the mago salsa on a plate then top with cubed avacado and last mix the lump crabmeat with about 3-4 Tbl of the remoulade an place the crab and remoulade mixture on top of the chopped avacado in the molding ring and very carefully remove the ring and serve. Garnish with a little extra remoulade around the stack on the plate
