Crab With Cantaloupe And Caviar Sea Salad Food

CRAB WITH CANTALOUPE AND CAVIAR - SEA SALAD

Crab with Cantaloupe and Caviar - Sea Salad image

Categories Salad Shellfish Appetizer Side No-Cook Lunch Seafood Crab Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 15

Ingredients

Colvin Vinaigrette
2 tablespoons champagne vinegar
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup canola oil
Salt and freshly ground black pepper
Salad
2 pounds 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
1 ounce caviar (Sturgeon royal)

Steps:

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.

CRAB AND CAVIAR TWICE-BAKED POTATOES

Crab and Caviar Twice-Baked Potatoes image

Provided by Katie Lee Biegel

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 russet potatoes, scrubbed
6 tablespoons unsalted butter
1 shallot, minced
1/2 cup creme fraiche, plus more for garnish
2 tablespoons minced fresh chives, plus more for garnish
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper
8 ounces lump crabmeat
2 ounces caviar or salmon roe

Steps:

Preheat the oven to 425 degrees F.
Pierce the potatoes with a fork a few times on all sides. Place on a baking sheet and bake until fork-tender, 1 hour to 1 hour 20 minutes. Let cool slightly. (Leave the oven on.)
Meanwhile, melt 4 tablespoons butter in a small skillet over medium heat. Add the shallot and cook until softened but not browned, about 5 minutes. Transfer to a small bowl. Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
Once the potatoes are cool enough to handle, use a paring knife to make a slit lengthwise down the top of each, cutting about halfway through. Make another small slit across the first to make a "t". Gently push the sides of the potato with your hands to loosen the filling. Scoop out the flesh to a large bowl with a spoon or melon baller, leaving a 1/4 inch of flesh in the skins to preserve the shape of the potatoes. Return the potato skins to the baking sheet.
Mash the potato flesh until smooth. Add the shallot butter mixture, creme fraiche, chives and lemon zest, then season with salt and pepper. Gently fold in the crabmeat.
Spoon the mixture evenly into the potato skins. Drizzle with the remaining melted butter. Bake until browned, 20 to 25 minutes. Top each potato with a dollop of creme fraiche, a sprinkle of chives and a spoonful of caviar. Serve immediately.

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