My husband and I first had this appetizer at the Chart House Restaurant in Miami. The crab is dressed in a remoulade, and topped with fresh mango, bell pepper, red onion and avocado with a touch of chive oil. It's a wonderful fresh combination of flavors. I have adapted it so I can serve it as a hors d'oeuvre at holiday parties. It's always a favorite and the recipe can be easily doubled or tripled for larger events!

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