Crab Salad with Marinated Melon and Pineapple
Chef Frank Brunacci of L’Auberge
de Sedona – Sedona, AZ
Adapted by StarChefs
Yield: 4 Servings
- 2 vanilla pods, scraped
1½ ounces grapeseed oil
- 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.
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.
Lift molds from plates. Drizzle crab salad with dressing and finish plates
with vanilla oil.
A New Zealand Sauvignon Blanc like the 2003 Seresin Sauvignon Blanc from