Crab with Cantaloupe and Caviar – Sea Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 teaspoon dijon mustard
- salt and freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 tablespoons mayonnaise
- 1/4 cup canola oil
- fine sea salt and freshly ground black pepper
- 2 tablespoons champagne vinegar
- 1 teaspoon minced shallot
Preparation 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. Per serving: 770.0 calories, 470.0 calories from fat, 52.0g total fat, 11.0g saturated fat, 235.0mg cholesterol, 410.0mg sodium, 1.0g total carbs, 0.0g dietary fiber, 0.0g sugars, 69.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Mixt Salads by Andrew Swallow. Copyright © 2010 by Andrew Swallow. Published by Ten Speed Press. All Rights Reserved. After working at Gramercy Tavern, Andrew Swallow graduated from the Culinary Institute of America in Hyde Park, New York. He continued to develop his craft at fine restaurants including Ajax Tavern in Aspen and Huntley Tavern, and as a manager of Gary Danko. During his tenure there, Andrew decided to create a new eco-gourmet fast-casual option: Mixt Greens. Partnering with his sister and brother-in-law, Leslie and David Silverglide, the team launched the San Francisco Bay Area's greenest restaurant in 2005. Mixt has since expanded to multiple locations across the country while still preserving its gutsy approach to salads, maintaining ecologically sound business practices, and retaining its original mandate of environmental sustainability. Swallow's home base is in San Francisco.
Preparation 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. Per serving: 770.0 calories, 470.0 calories from fat, 52.0g total fat, 11.0g saturated fat, 235.0mg cholesterol, 410.0mg sodium, 1.0g total carbs, 0.0g dietary fiber, 0.0g sugars, 69.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Mixt Salads by Andrew Swallow. Copyright © 2010 by Andrew Swallow. Published by Ten Speed Press. All Rights Reserved. After working at Gramercy Tavern, Andrew Swallow graduated from the Culinary Institute of America in Hyde Park, New York. He continued to develop his craft at fine restaurants including Ajax Tavern in Aspen and Huntley Tavern, and as a manager of Gary Danko. During his tenure there, Andrew decided to create a new eco-gourmet fast-casual option: Mixt Greens. Partnering with his sister and brother-in-law, Leslie and David Silverglide, the team launched the San Francisco Bay Area's greenest restaurant in 2005. Mixt has since expanded to multiple locations across the country while still preserving its gutsy approach to salads, maintaining ecologically sound business practices, and retaining its original mandate of environmental sustainability. Swallow's home base is in San Francisco.
