Recipes

Ingredients

For the Crabmeat Salad:

• 1 lb. Citarella Jumbo Lump Crabmeat
• 1/3 cup mayonnaise
• 1 Tbsp. sriracha (adjust to heat preference)
• 2 tsp. fresh lime juice
• 1 tsp. soy sauce
• Salt and pepper, to taste

For the Avocado:

• 2 ripe avocadoes—peeled, pit removed, and cut into small dice
• 1 Tbsp. lime juice
• 1 Tbsp. finely diced red onion
• 1 clove garlic, minced
• 1 Tbsp. chopped cilantro
• Optional: 1 tsp. jalapeño pepper, finely diced
• Salt and pepper, to taste

For the Mango Salad:

• 8 oz. Citarella Fresh Cut Mango, cut into small dice
• 2 oz. Citarella Fresh Chopped Peppers
• 1 tsp. fresh lime juice
• 1 Tbsp. extra-virgin olive oil
• Salt and pepper, to taste
• Optional: fresh snipped herbs or microgreens for garnish

Instructions

1. Prepare the Crab Salad: In a medium mixing bowl, place the crabmeat, mayo, sriracha, lime juice, and soy sauce. Mix thoroughly. Season with salt and pepper and refrigerate until ready to plate.
2. Prepare the Avocado Layer: Place the avocado, lime juice, onion, garlic, and cilantro in a medium mixing bowl. Mix the ingredients evenly (including jalapeño, if using) and season with salt and pepper. Chill until ready to plate the dish.
3. Prepare the Mango Salad: Add the mango to a small mixing bowl with the peppers, lime juice, and olive oil. Stir to combine and season with salt and pepper.
4. Assemble the dish: Place a 3-inch ring mold in the center of a serving plate. Spoon ¼ of the avocado mixture into the base. Using the back of a spoon, even it out and gently pack it in, trying to eliminate any crevices. Then, spoon ¼ of the prepared crab salad on top of the avocado and repeat, using the back of a spoon to gently pack in the mixture. Remove the ring mold and repeat this process three more times.
5. To serve, top the final crab layer with a generous spoonful of mango salad and garnish with microgreens, if using. Serve.