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Crab Tower With Avocado and Mango Salsa

Crab Towers are three salads stacked into one: crab salad, mango salsa salad and avocado salad.
Course Salads and Veggies
Cuisine American Latin Fusion
Keyword Crab Tower with Mango Salsa
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Sushi tower or biscuit cutter
  • Cutting board and knife

Ingredients

  • Crab Ingredients
  • 1 lb Lump Crab Meat
  • 1 tbsp Mayonnaise
  • 1/4 cup Capers
  • 1 tbsp Lemon juice and a little zest
  • 1/2 tsp Old Bay Seasoning or comparable
  • Salt to taste
  • Mango Salsa Ingredients
  • 2 Mangos ripe
  • 1-2 Jalapenos finely chopped
  • 1 Lime juiced
  • 1/2 cup Cilantro or Italian parsley
  • 1/4 cup Red onion finely chopped
  • Salt – to taste
  • Avocado Ingredients
  • 2 Ripe Avocado finely chopped
  • 1 tbsp Lemon or lime juice
  • Salt to taste

Instructions

  • In a medium bowl, whisk together the mayonnaise, capers, lemon juice, lemon zest, Old Bay seasoning, and salt.
    Gently fold in the lump crab meat, being careful not to break apart the delicate crab too much. The goal is a lightly dressed crab salad that still keeps its beautiful texture.
    Set aside while preparing the remaining layers.
  • Dice the mangoes, jalapeños, herbs, and red onion into very small confetti-sized pieces.
    Place them in a medium bowl and squeeze in the fresh lime juice. Add a drizzle of olive oil and season lightly with salt.
    The salsa should taste bright, sweet, slightly tangy, and fresh.
  • Finely chop the avocados and place them into a small bowl.
    Add lime or lemon juice and a pinch of salt. Gently mash slightly with the back of a fork while still leaving some texture.
    This layer acts as the creamy base that helps support the tower.
  • Place a sushi tower mold or 3-inch biscuit cutter in the center of each serving plate.
    Start with a layer of avocado mixture, pressing gently with the back of a spoon to compact and level it.
    Add the crab mixture next, again pressing lightly to help the tower stay structured.
    Finish with the mango salsa as the final colorful layer.
    Carefully press down one final time while slowly lifting the mold upward. The layers should remain beautifully stacked.
    Repeat with the remaining servings.
    Serve immediately while chilled and fresh.

Notes

  • For added color on the plate, finely cut cubes of tri-colored bell pepper, or tomato and scatter around the crab tower.