Crab Salad in Martini Glasses

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Ingredients

2 lbs. lump crab meat, picked through for shells
1 recipe lime aioli (recipe follows)
1 Tbsp. minced chives
3 ripe avocados
3 stalks celery, peeled and finely chopped
1/2 jalapeno, minced
2 limes, juic of
3 ripe mangoes, small dice
1 red bell pepper, finely chopped
1 Tbsp. cilantro, chiffonade
1scallion, sliced thin
Salt and black pepper to taste

Lime Aioli
2 egg yolks
Juice and zest of 3 limes
1 clove garlic
2 1/2 tsp. salt
2 1/2 cups salad oil

Instructions

Gently toss together crab, chives and 1/2 cup lime aioli. Cover and refrigerate.

Cut avocados in half and remove pit. Reserve pit. Mash avocados with fork. Fold in celery, jalapeno and lime juice. Season to taste. Push pits back into mixture. Cover and reserve.

Toss togethermango, pepper, cilantro and scallion. Season to taste. Cover and reserve.

To assemble: Place 1 tablespoon lime aioli in bottom of each martini glass. Divide avocado salad up between glasses and smooth tops. Layer mango salad on top of avocado, dividing evenly between glasses. Lastly, top with crab salad. Cover with plastic wrap and refrigerate until served. Can hold up to eight hours. To serve, uncover and garnish with coriander cracker.

Lime Aioli: Place egg yolks in food processor with lime zest and juice, garlic clover and salt. With maching running, slowly drizzle in oil to emulsify. Add a drop of water if aioli becomes too thick. Remove aioli to clean storage bowl, cover and refrigerate. Can be stored up to five days.