Recipes [1]

Dungeness Crab, Watermelon & California Avocado Salad

From: Chef-owner John Bentley, John Bentley’s Restaurant, Redwood City, CA.  Yield: 6 servings.

1 small seedless watermelon, sliced ¼” thick
6 oz. fresh Dungeness crab meat
2 fresh California avocados*
2 limes, juiced, as needed
chervil vinaigrette (recipe follows)
deviled jicama (recipe follows)
chives, chopped, as needed
to taste, sea salt
as needed for garnish, fresh
California avocado slices

Chervil Vinaigrette:
1 Tbsp. chervil, chopped
1 Tbsp. extra-virgin olive oil
1 tsp. white balsamic vinegar
to taste, salt and pepper

Deviled Jicama (yields 2⁄3 cup):
2½ oz. jicama, julienned
4 limes, juiced
1 tsp. sriracha hot sauce
to taste, salt

For chervil vinaigrette: Place all ingredients in a food processor and blend well. Add salt and pepper to taste.

For deviled jicama: Gently mix all ingredients in a bowl. Keep refrigerated.

To assemble: Using a 3” round or square cutter, cut out 12 shapes from the watermelon slices. Set aside. (Optional: Grill one side of each watermelon slice.) Cut avocados in half and scoop fruit into a bowl. Mash the avocado with the lime juice, mixing in enough juice as needed. Season with salt and pepper to taste.

On each plate, place one slice of watermelon. Place about 2½ Tbsp. avocado mixture on top of each watermelon slice, followed by 1 oz. of crab. Top with another slice of watermelon. Garnish top with Deviled Jicama, a little of the chervil vinaigrette and a slice of fresh California avocado. Sprinkle with chopped chives and a little sea salt.

* A large fresh California avocado weighs about 8 oz.

PHOTO: CALIFORNIA AVOCADO COMMISSION