If fresh crab meat is unavailable, use frozen or canned. Metal rings for making stacks are available at kitchen stores.
Ingredients
| 6 Tbsp | Extra virgin olive oil |
| 3 Tbsp | Lemon juice |
| 1 to taste | Flaky sea salt |
| 1 to taste | Freshly ground black pepper |
Ingredients
| ½ cup | Cucumbers, finely diced peeled and seeded |
| 300 g | Crab meat, or 2 x 170g cans crab meat, drained (Main) |
| ½ tsp | Chillies, finely diced, (another 1/2 tsp if you require) |
| 20 | Fresh coriander, chopped |
| 20 | Mint leaves, sliced |
| 2 Tbsp | Mayonnaise, or 3 |
| 1 | Mango, ripe, stoned, peeled and thinly sliced (Main) |
| 1 | Mixed salad leaves, (baby style) |
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Directions
- Whisk dressing ingredients together until smooth.
- Remove any shell from the crab.
- Place in a bowl and combine with cucumber, chilli, herbs and enough mayo to combine.
- Divide into six portions. Place a deep metal ring on a serving plate.
- Place 1/4 of the mango at the base of the mould. You may have to trim it to fit.
- Drizzle with a little dressing. Top with crab mixture.
- Toss salad leaves with a little dressing and place a few leaves on top.
- Remove ring and repeat to make 4 servings.
- Drizzle a little dressing around each stack.
