Serves 8.

12 ozs. Louisiana jumbo lump crab, picked for shells

12 ozs. boiled Louisiana shrimp, diced

3 ozs. hearts of palm, diced

3 ozs. fresh avocado, diced

4 tbls. Rémoulade sauce (recipe follows)

Salt and pepper to taste

1 Creole tomato, diced with the pulp removed

4 ozs. micro greens (arugula)

1. Mix all ingredients together, except for tomato and greens, and place in a 2-inch ring mold. Refrigerate for 10 minutes or so.

2. Remove ring and garnish with the diced tomato and micro greens.

For the Rémoulade:

3/4 cup Greek yogurt, plain

2 tbls. green onion, chopped

2 tbls. yellow onion, finely diced

2 tbls. celery, finely diced

2 tsps. chopped fresh parsley

1 tsp. Dijon mustard

1 tsp. Creole mustard

1 tsp. mustard powder

1/2 tsp. garlic, minced

1/2 tsp. Worcestershire sauce

Salt and pepper to taste

Place all items in a food processor and purée until smooth. Set in refrigerator until needed.