Crab Stack with a Ginger, Lime, Garlic Sauce

We are so lucky to be living in the midst of Chesapeake Bay Blue Crab country. This means that from April through December we can pretty much have a crab picking any time we feel like it. If there are left overs, my sous-chef will pick away for hours to make delectable crab cakes or crab stacks.

Here's how we assembled these crab stacks:

Diced cucumber, dice red onion, dice sun gold cherry tomatoes, diced mango and fresh picked jumbo lump meat. Use micro greens, peaches or nectarines in the stack if you prefer.

Use this handy ring mold to assemble.

Optionally, you can top with a zingy sauce:

• 2 Tbsp minced fresh ginger

• 1 Tbsp sugar

• 6 Tbsp lime juice

• 1 Tbsp minced garlic

• 1/4 cup water