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Featured Recipe October 19, 2011

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Executive Chef E. Michael Reidt from Area 31 Restaurant + Bar 

 

Ingredients

  • 4 oz. Jumbo Lump Crab
  • 1 4 oz piece of seedless watermelon cut in the shape of a rectangle
  • 4 ea cilantro sprigs
  • 4 baby heirloom tomatoes
  • 1 oz. Citrus Vinaigrette
  • 1 t spice mix
  • 2 T Avocado Puree

 

Citrus Vinaigrette

  • 1/4 C chopped pineapple
  • 1/2 bu. Cilantro
  • 1 C extra virgin olive oil
  • 1/4 C Rice Wine Vinegar
  • 1/4 C orange juice
  • Juice of 1 lime
  • Mix all ingredients in a blender until incorporated

 

Spice Mix

  • 1 T Cayenne Pepper
  • 1 1/2 T Sugar
  • 1 1/2 T Salt
  • Mix until well incorporated

 

Avocado Puree

  • 1 ea avocado, peeled and pitted
  • 2 T Greek Yogurt
  • Juice of 1 lime
  • 1/2 t Cayenne pepper
  • 1/2 t salt

 

Preparation
Dip watermelon in spice mixture and sear until caramelized on 1 side, only sear one side. Toss crab with cilantro and vinaigrette and season to taste. Cut tomatoes in half. Place rectangle of watermelon in center of plate and place crab meat on top of watermelon. Place avocado puree on each side of watermelon and top with baby tomatoes. Garnish with cilantro sprigs






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