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Cool Summer Melody

Norwalk Reflector Staff • Oct 29, 2015 at 11:56 AM


1 small or half cantaloupe

1 small or half honeydew

4 tbsp. crab

2 tbsp. mayonnaise

4 sprig of mint

5 each Heirloom tomatoes

8 key limes

6 tbsp. coconut milk

2 tbsp. honey

Salt to taste

Pepper to taste


The first part of the dish you're going to make is the crab salad. Take two leaves of mint and chop finely, add to mayonnaise. Then put the crab and the mayonnaise in a bowl and mix them together, sit aside so the flavors can mix.

Now you are going to make your key lime dressing. If you are using the key limes cut them in half and squeeze them. If not, just get 1 tablespoon of key lime juice. Then in a small bowl, mix the key lime juice and coconut milk and stir well. Then add honey, salt and pepper. When mixed well, set aside with the crab salad.

Take the honeydew and peel it with a knife. Cut a small piece off one side. Cut a larger piece about 1-inch thick. Cut it into three even sticks and do the same with the cantaloupe. Put them together alternating honeydew then cantaloupe.

Now, put about 4 cups of water in a small pot and bring it to a boil. Once boiling, put tomatoes in for about 30 seconds, then put in an ice bath. Once cool, take the tomatoes out and peel off the skin.

For plating, put melon in the middle of the plate, then take two spoons to make a Quenelle (which is a football shape). Put crab on to spoon and with the other spoon scrape crab toward yourself into the other. Do this a few times to make a football shape with the crab. Once you have made the Quenelle, it is time to put it on the plate. Lay the crab on the edge of the melons. Put tomatoes on the side next to the crab and melons. Finally, for garnish, put mint between crab and tomatoes. Serve.

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