Fancy Caribbean Crab Salad

Drain the Chicken of the Sea® Jumbo Lump Crabmeat well, then use a fork to gently break apart into a small bowl. Puree the crushed pineapple and the cayenne pepper in a blender; set aside. In a medium bowl, stir together the mango, jicama, lime juice and grated ginger. Add salt and pepper. Arrange a mound of the mango salad on the center of 4 plates. Place the crabmeat on top of and around the salad. Drizzle each plate with some of the pureed pineapple and garnish with the avocado, fanning 3 slices on each plate to the side of the salads. Whisk together the cilantro and the oil, and then drizzle over each salad. Makes 4 servings.