• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsSelenium, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons champagne vinegar

  2. 1 teaspoon minced shallot

  3. 1 teaspoon Dijon mustard

  4. 1/4 cup extra virgin olive oil

  5. 1/4 cup canola oil

  6. Salt and freshly ground black pepper

  7. 2 pounds fresh crabmeat, cooked, shelled, and picked

  8. 2 tablespoons mayonnaise

  9. 1 bunch chives, chopped

  10. Fine sea salt and freshly ground black pepper

  11. 1 Tuscan cantaloupe, peeled, seeded, and cut into chunks

  12. 2 avocados, peeled, seeded, and sliced

  13. 1 ounce caviar (Sturgeon royal)

Instructions Jump to Ingredients ↑

  1. To make the vinaigrette, whisk together the vinegar, shallot, and mustard in a bowl. Slowly pour in the oils, whisking until emulsified. Season with salt and pepper.

  2. Squeeze any excess water out of the crabmeat. Place the crab in a mixing bowl with the mayonnaise, vinaigrette, and chives, and season with salt and pepper. Mix together well and set aside. Purée the cantaloupe in a blender.

  3. For each serving, place 2 tablespoons of the cantaloupe purée in the center of the plate. Place a ring mold on top and fill with a layer of sliced avocado and then crab. Place a dollop of caviar on top of the crab to complete.


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