Servings: 1
Calories: 532kcal
Ingredients
- 1 avocado sliced
- 3 oz chopped mango 1 mango
- 1 tbps red onions chopped
- 1/8 tbsp jalapeno pepper minced
- 1/4 tbsp red bell pepper chopped
- 5 oz jumbo lump crab meat
- 2 tbsp plain greek yogurt
- 1/2 tbsp capers
- 1/2 tsp course grain mustard
- 1/4 tsp Worcestershire sauce
- 1/4 lemon, juiced
- 1/4 tsp Cajun seasoning
- 1/2 tsp minced garlic
- 1/2 tsp hot sauce
Instructions
- Mix yogurt, capers, mustard, Worcestershire sauce, lemon juice, Cajun seasoning, garlic, and hot sauce then refrigerate
- Use a dual open ended cylindrical mold to form the stacks. (If you don't have a mold, use an empty clean soup or veggie can with both ends removed.)
- Place the mold onto the serving plate
- Gently push down the avocado slices into the bottom of the mold
- Mix together the mango, jalapeno, red bell pepper, and red onion, then gently push down on top of the avocado layer
- Gently toss the crab with the refrigerated mixture, then gently push down on top of the mango layer
- Carefully slide the mold off of the stack and chill until ready to serve
- Serve cold on small bed of greens
Nutrition
Calories: 532kcal | Carbohydrates: 37g | Protein: 35g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1419mg | Potassium: 1486mg | Fiber: 16g | Sugar: 16g | Vitamin A: 1533IU | Vitamin C: 83mg | Calcium: 122mg | Iron: 2mg
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