Mango and Crab Stack

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)

Directions

1. Whisk dressing ingredients together until smooth.
2. Remove any shell from the crab.
3. Place in a bowl and combine with cucumber, chilli, herbs and enough mayo to combine.
4. Divide into six portions. Place a deep metal ring on a serving plate.
5. Place 1/4 of the mango at the base of the mould. You may have to trim it to fit.
6. Drizzle with a little dressing. Top with crab mixture.
7. Toss salad leaves with a little dressing and place a few leaves on top.
8. Remove ring and repeat to make 4 servings.
9. Drizzle a little dressing around each stack.