This looks complicated, but it is so very easy and absolutely delicious! Enjoy :)

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.