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Crab with Cantaloupe and Caviar – Sea Salad

Name: Crab with Cantaloupe and Caviar – Sea Salad
Cuisine: french
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)

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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