Crab Mango Avocado Salad

2		ripe Hass avocadoes,s sliced
2		mangoes,s chopped
2  tablespoons		chopped red onions
1/4		jalapeno pepper, minced
1/4  cup		red bell pepper, chopped
10  ounces		jumbo lump crab meat
1/4  cup		mayonnaise
1  teaspoon		coarse grain mustard
1/2  teaspoon		Worcestershire sauce
1/2		lemon, juiced
1/2  teaspoon		cajun seasoning
1  teaspoon		minced garlic
1  teaspoon		Tabasco sauce

Tip: Click on the ingredient links to learn the nutritional information for all the Crab Mango Avocado Salad ingredients. The serving size for any ingredient in Crab Mango Avocado Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1
Mix last 7 ingredients (mayo through Tabasco), & refrigerate.
2
Use a dual open ended cylindrical mold to form the stacks. (If you don't have a mold, use an empty clean soup or veggie can with both ends removed.) Place the mold onto the serving plate.
3
(use half of the ingredients in each mold).
4
Gently push down the avocado slices into the bottom of the mold.
5
Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer.
6
Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.
7
Carefully slide the mold off of the stack and chill until ready to serve.
8
Serve cold.