INGREDIENTS

  • INGREDIENT FOR MANGO VINAIGRETTE
  • 1 ripe mango
  • 1/4 cup of fresh orange juice
  • 1 tablespoon plus one teaspoon of white wine vinegar
  • 1 clove of garlic minced
  • 1 tablespoon of cilantro
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of honey
  • 3 tablespoons of olive oil
  • salt and pepper to taste
  • INGREDIENTS FOR MANGO LAYER
  • 2 mangos diced fine
  • 1/4 cup of red onion diced fine
  • 1 fresno red chili diced fine
  • 2 tablespoon of cilantro
  • Juice of 1/2 lime
  • 1 teaspoon of honey
  • INGREDIENTS FOR AVOCADO LAYER
  • 2 Avocados diced
  • Juice half of lime
  • salt and pepper to taste
  • 16 OZ of Fresh or Pasteurized lump Crab meat

Directions

  • 1. For mango vinaigrette in food processor add mango, orange juice, white wine vinegar, garlic, cilantro, dijon mustard, honey, olive oil and salt to taste puree mixture into the vinaigrette
  • 2. For Mango layer dice up mango, red onion, and fresno chili into fine pieces. Add cilantro, lime juice, honey and toss together.
  • 3. Dice up avocados add lime juice and salt to taste
  • 4. Drain lump crab meat, add 4 tabelspoons of mango vinaigrette and salt to taste
  • 5. Use hollow stacker, if you do not have one, you can use 2 tuna cans ontop of each other. Start with 2 tablespoons of avocado mix, the 2 tablespoons of mango mix. Top with lump crab meat and garnish with micro greens. Also drizzle extra mango vinaigrette on the plate

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