Ingredients

l/2 cup micro greens (baby arugula, burgundy amaranth, Mache, etc.)

2 ripe avocados, skinned and finely diced

Crab Remoulade

1 lb. jumbo lump Maryland crab l/3 cup mayonnaise

1/3 tsp. fresh squeezed lemon juice

2 Tbsp. capers

1 tsp. chopped parsley

l/2 tsp. salt

Mix mayonnaise, lemon juice, capers and parsley. Gently fold in crab meat.

Mango Salsa

2 ripe mangoes, peeled and diced

l/4 cup red onion, minced

l/2 cup red sweet bell pepper, finely diced jalapeno, seeded and finely diced

Juice of one lime

Pinch of salt 

Preparation

Remove top and bottom of standard tin can (3.5 inches wide and 5-6 inches tall). Use this mold to create four individual "towers," layering the mold with a quarter of the avocado mixture, then l/2 cup of salsa, then a quarter of crab mixture. Pack down each layer firmly with a tamper or your fingers. Carefully remove mold and repeat procedure three more times. Garnish with the micro greens on top and around base of each serving. Makes four individual lunch or appetizer servings