Alaskan Dungeness Crab Salad with Cherry Tomatoes and Melon Recipe | James Beard Foundation
Alaskan Dungeness Crab Salad with Cherry Tomatoes and Melon When some of the Berkshires’ best chefs visited the Beard House, their menu perfectly captured the
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Ingredients
- 12 ounces cooked crab meat
- 2 tablespoons mayonnaise
- 1 tablespoon minced shallot
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon chopped chive
- 1 tablespoon chopped chervil
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
- Juice of 1 lemon
- Sea salt and freshly ground white pepper, to taste
- 1 tablespoon sliced lemon verbena
- Juice of 1 lime
- 1 teaspoon simple syrup
- 2 tablespoons grapeseed oil
- 2 tablespoons olive oil
- 4 square-shaped slices of melon, such as cantaloupe or honeydew
- 12 cherry tomatoes in assorted colors, blanched, peeled, and halved
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