L'Auberge de Sedona
301 L'Auberge Lane
Sedona, AZ 86336
Phone: (928) 282-1661

Crab Salad with Marinated Melon and Pineapple Vinaigrette
Chef Frank Brunacci of L’Auberge de Sedona – Sedona, AZ
Adapted by StarChefs

Yield: 4 Servings


    Vanilla oil:
  • 2 vanilla pods, scraped
  • 1½ ounces grapeseed oil
    Marinated melon:
  • 1 cantaloupe, sliced very thin
  • ½ bottle sweet wine
  • 1 teaspoon pink peppercorns
  • 1 star anise
  • Salt, to taste
  • ½ pineapple
  • Champagne vinegar, to taste
  • Grapeseed oil
  • Salt and pepper, to taste
  • 8 ounces shelled crabmeat
  • 1 Tablespoon tarragon, chopped
  • 1 Tablespoon chives, chopped
  • 1 Tablespoon chervil, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon mayonnaise
  • Salt and pepper to taste

For vanilla oil:
Combine vanilla seeds and oil in small saucepan. Heat to 250°F. Infuse 10 days prior to use.

For marinated melon:
Cut cantaloupe slices with a round 1½-inch diameter cutter. Combine wine, peppercorns, star anise and salt. Marinate cantaloupe in spice mixture 24 hours. Place 2½-inch by 2½ inch molds onto 4 serving plates. Line molds with melon.

For crab salad:
Mix all ingredients and place into molds lined with marinated melon.

For dressing:
Juice pineapple. In a small saucepan over medium heat, reduce juice by half. Cool. To make dressing, add vinegar and oil to taste. Season with salt and pepper.

To serve:
Lift molds from plates. Drizzle crab salad with dressing and finish plates with vanilla oil.

Wine Pairing:
A New Zealand Sauvignon Blanc like the 2003 Seresin Sauvignon Blanc from Marlborough.