Ingredients

3 tablespoons mayonnaise
1/2 teaspoon ketchup
Pinch cayenne pepper
1/2 teaspoon dry mustard
1 shallot, minced
1/2 lemon, juiced
1 tablespoon chopped parsley
Salt and pepper, to taste
1 pound crabmeat, shredded
1 tablespoon capers
2 mangoes, diced

2 cups baby mixed greens, chopped fine
Toasted baguette slices

Directions

To make the dressing, whisk together
mayonnaise, ketchup, cayenne, dry mustard, shallot, lemon juice, and parsley. Season the
dressing with salt and pepper. Fold in the crabmeat and capers, turn to coat. Using a
clear parfait glass or champagne glass, scoop a heaping tablespoon of the diced mangoes on
the bottom of the glass. Press down slightly with a spoon. Add a layer of crabmeat on top,
pressing down again, followed by a layer of chopped mixed greens. Repeat the layers. After
the last layer of greens, spoon a final mound of crab salad on top. Repeat with remaining
3 glasses. Serve with toasted baguette slices.