Your Main Course: Levi Poulter

Crab Salad with Cherry Tomatoes and Melon
From Adam Zieminski, Cafe Adam, Great Barrington, MA

Crab Salad:

12 ounces cooked crab meat
2 tablespoons mayonnaise
1 tablespoon minced shallot
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon chopped chive
1 tablespoon chopped chervil
1 tablespoon chopped cilantro
1 tablespoon chopped mint
Juice of 1 lemon
Sea salt and freshly ground white pepper, to taste




Verbena Vinaigrette:

1 tablespoon sliced lemon verbena
Juice of 1 lime
1 teaspoon simple syrup
2 tablespoons grapeseed oil
2 tablespoons olive oil

4 square-shaped slices of melon, such as cantaloupe or honeydew
12 assorted color cherry tomatoes, blanched, peeled and halved
Method:
Combine the crab, mayonnaise, shallot, mustard, lemon zest, chive, chervil, cilantro, mint, lemon juice, salt and white pepper together in a bowl. Fold together.




Whisk together the lemon verbena, lime juice, simple syrup, grapeseed oil, and olive oil.

Place a melon slice onto the plate. Spoon the crab salad on top, packing it tightly to make a square shape. Press the tomatoes on top of the salad. Drizzle with the vinaigrette to serv