Crab With Cantaloupe And Caviar – Sea Salad Recipe

Name: Crab With Cantaloupe And Caviar – Sea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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. Puree the cantaloupe in a blender.
3
For each serving, place 2 tablespoons of the cantaloupe puree 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.

318

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons champagne vinegar, 1 teaspoon minced shallot, 1 teaspoon Dijon mustard, 1/4 cup extra virgin olive oil, and more.

Yes, Crab With Cantaloupe And Caviar – Sea Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab With Cantaloupe And Caviar – Sea Salad

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