Layered Avocado and Mango Crab Salad

A recipe by Ricky Webster.

This is a bit of a throwback with the composed and layered crab and avocado salad, but in my opinion, the classics never die. This fresh and vibrant layered avocado and mango crab salad gets a clean and composed presentation thanks to the Fat Daddio’s Pro Series pastry rings.

Tools Used:

• I used a 4” x 2.75” Pastry Ring (SSRD-42375) for this today and it would make a great entrée sized portion. I like to line my ring molds with a high-quality parchment for an easy and clean reveal after unmolding.

Ingredients for Black Sesame Crisps

• 38 grams of black sesame seeds
• 125 grams all-purpose flour
• 1 teaspoon kosher salt
• 38 grams toasted sesame oil
• 55 grams cold water

Ingredients for Mango Salad

• 1 large mango, peeled and pitted, divided in half
• 1 Fresno chili, halved and thinly sliced
• Juice of ½ a lime
• 1 teaspoon cilantro, chopped

Ingredients for Avocado Salad

• 2 medium ripe avocados, peeled, pitted, and diced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• Juice of 1 lime
• 1 tablespoon cilantro, chopped

Ingredients for Crab Salad

• 8 ounces lump crab meat
• Juice of 1 ½ limes
• 2 tablespoons olive oil
• 1 tablespoon cilantro, chopped
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• 1 small red bell pepper, diced
• ¼ red onion, diced
• 3 red or purple radish, diced

Garnish:

• Baby mint
• Nasturtium leaves
• Cherry tomatoes
• Borage
• Additional mango, avocado and lump crab meat
• Radish, thinly sliced
• Fresno chili’s, thinly sliced

Directions:

1. To make the crisps, combine all the ingredients in a medium bowl, until a dough forms.
2. Dump out onto the counter and knead until dough is elastic.
3. Cover with a piece of plastic wrap and let rest for about 15 minutes, or until gluten has relaxed.
4. Preheat the oven to 325° F (180° C), or 300° F (150° C) for convection.
5. Line a sheet pan with a silicone mat.
6. Divide dough into quarters and roll each one out as thin as you can, ideally the thickness of a sesame seed, or just over.
7. Using a 4” cutter, cut out rounds and transfer to the prepared sheet pan.
8. When pan is filled, bake for about 20 minutes or until they firm and crisp up without browning.
9. Cool and remove from pan.
10. These can be made a day or two before and stored in an airtight container.
11. To make the mango salad, dice half the mango and combine with chilis, lime juice and cilantro, set aside in fridge.
12. Thinly slice the other half of the mango, lengthwise. This will become the bottom border of the mold.
13. To make the avocado salad, combine all ingredients, by folding it together, making sure not to mash the avocado.
14. Set aside in fridge.
15. To make the crab salad, combine all the ingredients, minus a few pieces of larger crab meat to use for garnish.
16. Set aside in fridge.

Assembling:

1. line a ring mold with a piece of parchment, cut to fit.
2. Using thinly sliced mango to create a bottom border by overlapping about 4-5 pieces on top of the other around the inside rim.
3. Fill with ¼ of the diced mango mixture.
4. Top with ¼ of the avocado mixture, making sure to press lightly to make sure there are no air pockets.
5. On top of the avocado mixture, place ¼ of the crab salad.
6. Top with one of the black sesame crisps and lightly press.
7. Remove ring.
8. Garnish top to your liking.
9. Remove parchment liner.
10. Garnish plate and serve.
11. Serve additional crisps on the side.

Enjoy!

Ricky Webster is a Food Network Champion, Pastry Genius, Chef, Instructor, Food Writer & Photographer.