2 large ripe avocados, diced 1/2 inch
Mix the crab and remoulade sauce. Place a long layer of plastic wrap in a large cylinder mold, and spoon the crab mixture into the mold, then add the mango mix layer, and then add the avocados. Cover with the ends of the plastic wrap. Lightly press down. Open up the ends of the plastic wrap, invert mold onto a platter, and remove the mold and plastic wrap. Garnish the top of the stack with fresh basil. Optional: Drizzle chive oil (see below) around the outside of the platter. Serve with crackers or a thinly sliced baguette.
Ruth Chris Steak House Remoulade Sauce:
Mix all ingredients together, cover and store in refrigerator.
In a saucepan of boiling water blanch chives 10 seconds and drain in a sieve. Immediately plunge chives into ice water to stop cooking. Remove chives from ice water, squeezing out excess water, and drain on paper towels. Chop chives and in a blender purée with oil until smooth. Transfer chive oil to a bowl. Chill oil, covered, at least 8 hours and up to 1 day. Pour oil through a fine sieve into a small bowl, pressing hard on solids.