CRABMEAT & AVOCADO NAPOLEAN
w/ Creole Mustard Tzaziki Sauce
(serves two)

One lb. Lump crabmeat with shells removed
10 sheets Phyllo dough
1/4 Cup Butter
1 Egg white, beaten

MUSTARD SAUCE
2 oz Creole mustard
2 oz Olive oil
1 Lemon, juiced
To taste Tabasco
To taste Worcestershire
To taste Stax's Seasoning
1 Avocado, peeled and diced
2 Roma Tomatoes, diced and seeded
1 Cucumber, peeled, seeded and diced
1 Tbsp. Parsley, chopped
1 Bunch scallions chopped

Place a single piece of phyllo on half sheet pan. Brush with egg whites, and place a second sheet on top and brush with butter. Repeat procedure with remaining phyllo dough. Before baking, cut phyllo dough into two (2) 3-inch squares. Bake it at 450 degrees until golden brown.

TO ASSEMBLE:

Mix crabmeat and remaining ingredients in a bowl. Be careful not to destroy the integrity of the crabmeat. Fold gently. In the center of a round plate, place one prebaked dough square. Then top with two tablespoons crabmeat/mustard mixture and repeat until a six-inch Napoleon is achieved. Garnish plate with remaining crabmeat mixture and drizzled extra olive oil. On the whole, garnish with chopped parsley. Serve immediately (cold)