Waterfront Grill's Crab Mango And Avocado Stack With Newport Beach Salad

From Jimmy Blacketer, with Los Cabos and The Waterfront Grill

Crab, Mango & Avocado Stack:

3 oz. diced Hass avocado

3 oz. fresh mango tossed with Serrano Chilies

3 oz. of 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.

Newport Beach Salad:

2 cups Mixed greens

4 oz. of Trail mix

4 oz. Rotisserie Chicken

1 tbsp. of Granny Smith apples

1/2 cup of Manchego cheese

2 oz. of diced egg

2 oz. Champagne dressing