Crab Salad With Avocado And Mango-ginger Syrup

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1) In a bowl, add diced mango, ginger, vinegar and sugar. Toss and mix well. Set aside and stir occasionally.

2) Toss together lemon juice and diced avocados. This will prevent them from turning brown.

3) In a large bowl, add crab meat, tomato, shallot, chives. Toss gently. Season with salt and pepper to taste.

4) Drain away about 1/4 cup of the liquid formed by the mango mixture and the add mango mixture to the crab. Toss to mix well.

5) Place a ring mold, or a round cookie cutter in the center of plate. Spoon 1/2 of crab mixture into the ring mold. Press gently to compact the crab mixture in the ring mold. Top crab mixture with even layer of avocado, and then with remaining crab mixture.

6) Drizzle some olive oil over crab salad and sprinkle with some salt and pepper. Serve immediately!

Chef's Note & Story

Recipe adapted from Chef Philippe Chevalier of Chevalier Restaurant