AVOCADO MASCARPONE CREAM
- Purée avocados, lime juice, and mascarpone in a food processor until smooth.
- Add celery, shallot, and dill. Blend thoroughly and season to taste.
SHREDDED CRAB WITH MANGO
- Combine crab, mango, bell peppers, and celery leaves in a bowl. Season to taste.
- Emulsify olive oil and lime juice and zest. Integrate into crab mixture.
Serve avocado mascarpone cream topped with shredded crab with mango in 6 small glasses or 12 mini verrines.