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Crab, avocado and mango stacks

Summer just wouldn’t be the same without a perfectly ripe mango to snack on. We love this tropical fruit so much, we’ve been cooking it in everything, including these mouth-watering crab and mango stacks!


For the dressing
½ cup mayonnaise
1 tbsp capers, chopped
1 tsp wholegrain mustard
1 tsp peeled, crushed garlic
1 tsp Tabasco sauce
½ tsp Worcestershire sauce
½ tsp Cajun spice
Juice of ½ lemon
For the salad
2 mangoes, cored, peeled and chopped
1 red onion, peeled and chopped
1 jalapeño, finely chopped
½ red pepper, seeded and chopped
250 g crab meat or crab sticks, chopped
2 avocados, peeled and chopped

1. Mix all dressing ingredients. Refrigerate until needed.
2. Mix the mangoes, red onion, jalapeño and red pepper.
3. Toss the crab meat with the dressing to coat.
4. To assemble the stack, place a dual open-ended cylindrical mould on the plate. Arrange the avocado at the bottom of the mould, then add some of the mango salad and top with some of the crab. Carefully slide the mould off. Repeat for the other stacks. Serve cold.

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