Crab with Cantaloupe and Caviar – Sea Salad

Name: Crab with Cantaloupe and Caviar – Sea Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 avocados, peeled, seeded, and sliced; 59 milliliters canola oil; 1 Tuscan cantaloupe, peeled, seeded, and cut into chunks; 28 grams caviar (Sturgeon royal); 2 Tbsps champagne vinegar; 1 bunch chives, chopped; 907 grams fresh crabmeat, cooked, shelled, and picked; 1 teaspoon Dijon mustard; 59 milliliters extra virgin olive oil; 2 Tbsps mayonnaise; 4 servings Salt and freshly ground black pepper; 4 servings Fine sea salt and freshly ground black pepper; 1 teaspoon minced shallot

Crab with Cantaloupe and Caviar – Sea Salad might be just the main course you are searching for. One portion of this dish contains approximately 47g of protein, 50g of fat, and a total of 711 calories. This gluten free, dairy free, whole 30, and pescatarian recipe serves 4. A mixture of avocados, caviar, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cantaloupe you could follow this main course with the Cantaloupe Sherbet as a dessert. 1 person found this recipe to be flavorful and satisfying. If you like this recipe, you might also like recipes such as Creamy Crab and Caviar Parfaits, Cracked Crab with Caviar Dipping Sauce, and Pan Roast Louisiana Blackfish with Corn, Crab and Caviar.

Instructions

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.

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Salt And Pepper

Vinaigrette

Mustard

Shallot

Vinegar

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Whisk

Bowl

Squeeze any excess water out of the crabmeat.

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Crabmeat

Water

Place the crab in a mixing bowl with the mayonnaise, vinaigrette, and chives, and season with salt and pepper.

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Salt And Pepper

Vinaigrette

Mayonnaise

Chives

Crab

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Mixing Bowl

Mix together well and set aside. Purée the cantaloupe in a blender.

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Cantaloupe

Equipment you will use

Blender

For each serving, place 2 tablespoons of the cantaloupe purée in the center of the plate.

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Cantaloupe

Place a ring mold on top and fill with a layer of sliced avocado and then crab.

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Avocado

Crab

Place a dollop of caviar on top of the crab to complete.

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Caviar

Crab

Taste

Book, using the USDA Nutrition Database

Mixt Greens. Partnering with his sister and brother-in-law, Leslie and David Silverglide, the team launched the San Francisco Bay Area's greenest restaurant in 200

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Greens

Mixt has since expanded to multiple locations across the country while still preserving its gutsy approach to salads, maintaining ecologically sound business practices, and retaining its original mandate of environmental sustainability. Swallow's home base is in San Francisco.

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Base

Equipment

Ingredients

Servings:

avocados, peeled, seeded, and sliced 59milliliters

canola oil 1

Tuscan cantaloupe, peeled, seeded, and cut into chunks 28grams

caviar (Sturgeon royal)2Tbsps

champagne vinegar 1bunch

chives, chopped 907grams

fresh crabmeat, cooked, shelled, and picked 1teaspoon

Dijon mustard 59milliliters

extra virgin olive oil 2Tbsps

mayonnaise 4servings

Salt and freshly ground black pepper 4servings

Fine sea salt and freshly ground black pepper 1teaspoon

minced shallot

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.