1 lb Fresh crabmeat or pasteurized drained and picked clean
1 tablespoon Minced Purple Onion
1 tablespoon Fresh Cilantro finely chopped
1 teaspoon Chopped Garlic
2 teaspoon Fresh Mint Leaves finely chopped
20 drops Tabasco Sauce
to taste Salt
1 Fresh Mango pealed and pitted
1 Fresh Avocado pealed, pitted, and diced
1 1/2 tablespoons Fresh squeezed lime juice
3 tablespoons Extra Virgini Olive Oil
Put the crabmeat in a bowl and add 2 tsp of cilantro, 1 tsp of mint, the minced purple onion, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 frops of Tabasco sauce, salt and pepper to taste. Mix lightly, just until the ingredients are well combined and avoid breaking the larger lumps of crab meat.
In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix lightly, taking care not to mush the avocado pieces.
Layer crabmeat on a plate, then mango mix, then crabmeat. Chill for 1 to 2 hours while Mango souffle is baking. Drape a spoonfull of mango souffle on top finish with a drizzle of mango sauce. Serve