Crab with Cantaloupe and Caviar – Sea Salad

Ingredients for Crab with Cantaloupe and Caviar – Sea Salad

• 2 tablespoons champagne vinegar

• 1 teaspoon minced shallot

• 1 teaspoon Dijon mustard

• 60ml extra virgin olive oil

• 60ml canola oil

• Salt and freshly ground black pepper

• 900g 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

• 30g caviar (Sturgeon royal)

How to make Crab with Cantaloupe and Caviar – Sea Salad

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 centre 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.