Makes 4 servings
16 oz lump crab meat, picked over to remove any bits of shell
1 large cantaloupe melon
4 or 5 large basil leaves, cut into thin ribbons
3 or 4 sprigs of cilantro, leaves cut into thin ribbons
3 or 4 sprigs of parsley, leaves cut into thin ribbons
1/4 bunch of chives, thinly sliced
Citrus marinade (see below)
Season crab meat with marinade, half of herbs and chives. Arrange the melon around the plate and top with the crab mix. Drizzle plate with marinade, remaining herbs, and a few drops of mustard oil.
1 bunch cilantro, finely chopped
1/4 bunch parsley, finely chopped
1/2 bunch basil, finely chopped
1/4 Thai chili
1 shallot, finely chopped
4 lemons, juiced
4 limes, juiced
1 orange, juiced
1/4 cup honey
3 tbsp mustard oil
3/4 cup olive oil
In a bowl mix cilantro, basil, parsley, Thai chili, mustard oil, olive oil and honey. Season to taste with salt and then add the citrus juice. Refrigerate until ready to use.
Recipe courtesy of Chef Chip Roman.