The Jumbo Lump Crab Salad with Seared Watermelon is a rich and spicy fusion currently offered at Area 31, a sustainable seafood restaurant located on the 16th floor of Kimpton’s EPIC Hotel. This enticing dish features a flavorful mix of succulent watermelon, jumbo lumpcrab, heirloom tomatoes and avocado.

Jumbo Lump Crab Salad with Seared Watermelon

Recipe by: Executive Chef E. Michael Reidt

Ingredients

4 oz. Jumbo Lump Crab

1 4 oz. piece of seedless watermelon cut in the shape of a rectangle

4 cilantro sprigs

4 baby heirloom tomatoes

1 oz. citrus vinaigrette

1 teaspoon spice mix

2 Tablespoon avocado puree

Citrus Vinaigrette

1/4 cup chopped pineapple

1/2 bunch of cilantro

1 cup extra virgin olive oil

1/4 cup rice wine vinegar

1/4 cup orange juice

Juice of 1 lime

Spice Mix

1 Tablespoon cayenne pepper

1 1/2 Tablespoon sugar

1 1/2 Tablespoon salt

Avocado Puree

1 avocado, peeled and pitted

2 Tablespoon Greek yogurt

Juice of 1 lime

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

Preparation

1. Dip watermelon in spice mixture and sear until caramelized on 1 side, only sear one side.

2. Toss crab with cilantro and vinaigrette and season to taste. Cut tomatoes in half.

3. Place rectangle of watermelon in center of plate and place crabmeat on top of watermelon.

4. Place avocado puree on each side of watermelon and top with baby tomatoes.

5. Garnish with cilantro sprigs.

*Recipe and image courtesy of Executive Chef E. Michael Reidt at Area 31.*