Crab with Cantaloupe and Caviar – Sea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I thrive on discovering new flavor combinations, and Sea is a great example of a totally thrown together idea that worked out beautifully. That day I was really in the mood for some crab salad, but I wanted to do something untraditional. One of my purveyors had sent me some Tuscan cantaloupe to try, so I first made a melon emulsion. Then I tossed the crabmeat with my Colvin Vinaigrette (which is basically good on anything). I thought that avocado would be great with the melon, so I started with a little melon on the plate, then I layered sliced ripe avocado and the crab mixture with a huge quenelle of caviar I had on hand to top it all off. Honestly, it was like heaven. I had so much crab that I made two mini ones for my two friends downstairs, and they were like, What the hell is this flavor combination? This is amazing! Give it a try—it's elegant and just incredibly good. Ingredients:
2 tablespoons champagne vinegar |
1 teaspoon minced shallot |
1 teaspoon dijon mustard |
1/4 cup extra virgin olive oil |
1/4 cup canola oil |
salt and freshly ground black pepper |
2 pounds fresh crabmeat, cooked, shelled, and picked |
2 tablespoons mayonnaise |
1 bunch chives, chopped |
fine sea salt and freshly ground black pepper |
1 tuscan cantaloupe, peeled, seeded, and cut into chunks |
2 avocados, peeled, seeded, and sliced |
1 ounce caviar (sturgeon royal) |
Directions:
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.
4. Per serving: 770.0 calories, 470.0 calories from fat, 52.0g total fat, 11.0g saturated fat, 235.0mg cholesterol, 410.0mg sodium, 1.0g total carbs, 0.0g dietary fiber, 0.0g sugars, 69.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Mixt Salads by Andrew Swallow. Copyright © 2010 by Andrew Swallow. Published by Ten Speed Press. All Rights Reserved.After working at Gramercy Tavern, Andrew Swallow graduated from the Culinary Institute of America in Hyde Park, New York. He continued to develop his craft at fine restaurants including Ajax Tavern in Aspen and Huntley Tavern, and as a manager of Gary Danko. During his tenure there, Andrew decided to create a new eco-gourmet fast-casual option: 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 2005. 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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