Crab with Cantaloupe and Caviar – Sea Salad
An elegant seafood dish combining sweet lump crabmeat with creamy avocado and fresh cantaloupe, topped with luxurious sturgeon caviar. This refreshing salad is dressed in a champagne vinaigrette and makes for a sophisticated appetizer or light main course.
Ingredients
- •2 tablespoons champagne vinegar
- •1 teaspoon minced shallot
- •1 teaspoon Dijon mustard
- •¼ cup extra virgin olive oil
- •¼ cup canola oil
- •to taste Salt and freshly ground black pepper
- •2 pounds fresh crabmeat
- •2 tablespoons mayonnaise
- •1 bunch chives
- •to taste Fine sea salt and freshly ground black pepper
- •1 whole Tuscan cantaloupe
- •2 whole avocados
- •1 ounce caviar
Cooking Instructions
- 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.
5 min
- 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.
10 min
- 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.
10 min
