CRAB-STACK WITH REMOULADE SAUCE
2 cups chopped romaine lettuce
1 cup each of fresh, diced:
tomato
red or white onion
mango
avocado
fresh lump crabmeat
Take 4 (12-ounce) plastic cups and cut the bottom out of
each one. Place each plastic cup on a
small serving plate. Start by pressing
the lettuce first down into the cup then layer with the remaining ingredients
in the order they are listed, finishing with the fresh crabmeat. Place in the fridge for at least 1 hour. When ready to serve, carefully pull the cup
upwards and the stack will remain in place.
Serve with Remoulade sauce. See
below:
REMOULADE SAUCE:
1 cup mayo
2 tablespoons creole mustard
2 tablespoons ketchup
1 tablespoon Worcestershire
½ cup green onion, chopped
3 cloves fresh garlic, minced
1 teaspoon Cajun seasoning
½ teaspoon paprika
2-3 teaspoons hot sauce
1 teaspoon pepper
1 teaspoon horseradish
Mix all together and refrigerate for at least 6 hours.
