Recipe Index: Chef David Gilbert

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Crab & Melon Salad

 

Makes 12 portions

Ingredients:

Crab & Melon Salad:

1 lb jumbo lump crab meat
1 bulb fennel, shaved and mixed with lemon juice
cilantro, 1 pinch per plate
1 cantaloupe, small dice
1 honeydew melon, small dice
1/2 seedless watermelon, small dice
lime-poppy seed dressing

Lime-Poppy Seed Dressing:

oil
1/4 gallon fresh lime juice
3oz poppy seeds
salt and pepper

Preparation:

To prepare dressing:  Combine oil, lime juice and poppy seeds and emulsify. Season to taste with salt and pepper. Set aside.

To prepare salad:  Keep melons separate in a pan with paper towel underneath to absorb residual liquid. In a separate mixing bowl, combine fennel, cilantro and crab with dressing.

To assemble, layer in equal parts in a ring mold.  Spoon 1 tablespoon of additional dressing onto melon. Layer fennel/crab mixture on top of melon and gently remove ring mold. Drizzle dressing around the base of the melon and garnish with a touch more cilantro.

Chef David Gilbert, LuQa, Dallas, Texas