Recipes

Ingredients

• ½ cantaloupe
• ½ honeydew
• 45 ml (3 Tbsp) olive oil
• Juice from half a lemon
• 180 ml (¾ cup) shelled crab
• 30 g (2 Tbsp) fines herbes (chervil, basil, chives)
• 4 slices of watermelon, approx. 8 cm × 8 cm × 1 cm (3 inches × 3 inches × ½ inch)
• Freshly ground salt and pepper
• 30 g (1 oz.) baby arugula
• Melon or watermelon slices for garnish

Preparation

• Peel and cut the cantaloupe and honeydew into thin slices. Layer the slices, alternating colours. Set aside.
• Collect the cantaloupe scraps and purée with an immersion blender. Add olive oil and lemon juice. Salt, pepper and mix.
• In a bowl, carefully mix the crab and herbs.
• Cut the watermelon slices in four squares and arrange in the bottom of each plate.
• Place the crab meat mixture. Top with cantaloupe and honeydew slices. Drizzle with the vinaigrette
• Garnish with baby arugula.