Louisiana Blue Crab Salad with Mango, Cucumber and Avocado

Ingredients:

• 1/2 lb. Louisiana blue crab meat, jumbo lump
• 4 Tbsp. olive oil, divided
• 2 Tbsp. and 2 tsp. lemon juice, divided
• 2 tsp. tarragon
• Salt and pepper, to taste
• 3 Tbsp. chives
• 1/4 cup mango, diced
• 1/4 cucumber, diced
• 1/8 cup red bell pepper, diced
• Avocado, cut into wedges
• 2 heads Frisee lettuce, trimmed and washed

Directions:

1. Combine Louisiana blue crab meat, half the olive oil, half the lemon juice, tarragon and chives. Season with salt and pepper to taste. Toss to combine and reserve.
2. Combine deiced cucumber, mango and red bell pepper. Toss with 1 Tbsp. olive oil and 2 tsp. lemon juice. Toss to combine and reserve.
3. Divide mango-cucumber mixture into 4 portions. Place 1 portion in each center of 4 chilled plates.
4. Divide crab salad into 4 portions. Place 1 portion on top of each mango-cucumber mixture.
5. Arrange avocado wedges around each plate.
6. Season Frisee lettuce with 1 Tbsp. lemon juice and 1 Tbsp. olive oil. Toss to combine. Top crab salad with some Frisee lettuce.

Yields 4 appetizer portions.