Crab Salad in Cucumber-Mango Juice with Candied Jalapenos

For Spicy Remoulade;
2 Tablespoons fresh mayonnaise
1/2 teaspoon capers- small
1 teaspoon gherkin pickles- diced small
1/8 teaspoon red pepper flakes- or to taste
1 sprig cilantro
1 lime

Crab Salad;
1 pound lump crab meat
1/2 each mango
1 teaspoon cumin
1 teaspoon olive oil
1/2 avocado- cut in slices
1/2 cup mango juice
1/4 cup cucumber juice

Candied Jalapenos;
1 jalapeno
1 cup water
1 cup sugar

For the spicy remoulade:

Combine all ingredients in a bowl, cover and chill until ready to use.

For the Crab Salad:

Mix lightly and add salt to taste.

For the cucumber-mango juice:

Toast cumin seeds in a hot pan with oil until they are brown and aromatic. Add seeds to the cucumber and mango juice and season to taste.

Make candied jalapeno:

Bring sugar and water to a boil. Add jalapeno and boil 20 minutes. Drain and cool.

To Assemble:

Spoon 1/2 Tablespoon of the spicy remoulade into the crab and mix gently. Mold approximately 3 ounces of the crab salad in a shallow bowl, then turn out onto a chilled plate. Top with frisee or other greens if desired. Ladle cucumber-mango juice around the crab and top with a few slivers of candied jalapeno. Serve immediately.