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