As I mentioned in my previous blog entry, I have a lot of crab to play with right now and it makes me so happy! Crab is versatile. It can be light or heavy, depending on how you serve it. Last night’s vol-au-vent was rich and heavy, but this crab salad is refreshingly light.
Steamed crab can be served cold, but I chose to serve this crab warm. I melted about 1 tbsp of butter in a pan and sprinkled it with some cayenne pepper. The avocado and mango are so mellow, I thought the crab could use a little kick. I also added some chopped cilantro and black pepper.
Chop your avocado and mango, then use a pastry ring to layer the ingredients. Layer the avocado then use something to press it down (not too hard). I used the bottom of a port glass. Next, layer the chopped mango and press. Layer the crab; press. Lift off the ring while pressing down gently from the top. Garnish with red pepper strips and water cress.