Crab, Mango & Avocado Stack
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| From Jimmy Blacketer, with Los Cabos and The Waterfront Grill | |
| 3 oz. | diced Hass avocado |
| 3 oz. | fresh mango tossed with Serrano Chilies |
| 3 oz. | lump crab meat tossed in 1 oz. of Remoulade sauce. |
Topped with 1/2 tsp. of minced pancetta, 1/2 tsp. of minced red bell peppers, one mint leaf, 1 oz. of sweet mint oil.
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