Dungeness Crab, Watermelon & California Avocado Salad

1 Star2 Stars3 Stars4 Stars5 Stars (3)Loading... Read Comments


Serves: 6
  small seedless watermelon, sliced 1/4" thick
oz.  fresh Dungeness crab meat
  Fresh California Avocado
  limes, juiced, as needed
  As needed  Chervil Vinaigrette (recipe follows)
  As needed  Deviled Jicama (recipe follows)
  As needed  Chives, chopped as needed
  As needed  Sea salt, to taste
  As needed  Fresh California Avocado slices, for garnish
    Chervil Vinaigrette
Tbsp.  chervil, chopped
Tbsp.  extra-virgin olive oil
tsp.  white balsamic vinegar
  As needed  Salt and pepper to taste
    Deviled Jicama (Yield: 2/3 cup)
2 1/2  oz.  jicama, julienned
  limes, juiced
tsp.  sriracha hot sauce
  As needed  Salt to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Chervil Vinaigrette:

  1. Place all ingredients in a food processor and blend well.  Add salt and pepper to taste.

Deviled Jicama:

  1. Gently mix all ingredients in a bowl.  Keep refrigerated.

To Assemble:

  1. 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.)
  2. 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.
  3. On each plate, place one slice of watermelon.  Place about 2 ½ tablespoons of the 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.  Serve.

* A large Fresh California Avocado weighs about 8 oz.

John Bentley

Chef John Bentley, John Bentley’s, Redwood City CA

Read All Posts


Other categories