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 diced avocados
  • Juice half of lime
  • Salt and pepper to taste
  • 16oz of fresh or pasteurized lump crab meat

Directions

  • 1. For the mango vinaigrette, in the food processor add mango, orange juice, white wine vinegar, garlic, cilantro, dijon mustard, honey, olive oil and salt to taste. Puree the mixture into the vinaigrette.
  • 2. For the 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 and add lime juice and salt to taste.
  • 4. Drain lump crab meat and add 4 tablespoons of mango vinaigrette and salt to taste.
  • 5. Use hollow stacker. If you do not have one, you can use 2 tuna cans on top of each other. Start with 2 tablespoons of avocado mix and the 2 tablespoons of mango mix. Top with lump crab meat and garnish with micro greens. Be sure to also drizzle extra mango vinaigrette on the plate.

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