Add 1/4 cup water, bring to a boil and remove from heat. Stir in 1 teaspoon of lemon juice. Pour the mixture into a blender and purée until smooth. Chill. Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée. For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad. Alternatively you can use small tureens or dessert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce on the side.
