Crab with Cantaloupe and Caviar – Sea Salad

Name: Crab with Cantaloupe and Caviar – Sea Salad
Yield: 4 servings
Ingredients: 1 2 tablespoons champagne vinegar; 1 1 teaspoon minced shallot; 1 1 teaspoon Dijon mustard; 1 1/4 cup extra virgin olive oil; 1 1/4 cup canola oil; 1 Salt and freshly ground black pepper; 1 2 pounds fresh crabmeat, cooked, shelled, and picked; 1 2 tablespoons mayonnaise; 1 1 bunch chives, chopped; 1 Fine sea salt and freshly ground black pepper; 1 1 Tuscan cantaloupe, peeled, seeded, and cut into chunks; 1 2 avocados, peeled, seeded, and sliced; 1 1 ounce caviar (Sturgeon royal)

From the kitchen of Carly

Sweet cantaloupe purée meets briny crab in this elegant composed salad. Silky avocado, champagne vinaigrette, and a caviar crown elevate what could be simple into something genuinely luxurious. Light, sophisticated, and surprisingly easy to pull off at home.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons champagne vinegar
11 teaspoon minced shallot
11 teaspoon Dijon mustard
11/4 cup extra virgin olive oil
11/4 cup canola oil
1Salt and freshly ground black pepper
12 pounds fresh crabmeat, cooked, shelled, and picked
12 tablespoons mayonnaise
11 bunch chives, chopped
1Fine sea salt and freshly ground black pepper
11 Tuscan cantaloupe, peeled, seeded, and cut into chunks
12 avocados, peeled, seeded, and sliced
11 ounce caviar (Sturgeon royal)

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.
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.
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.