Chef Todd Mark Miller slices thin sheets of honeydew melon and lines a rectangular dish with them. He cubes honeydew melon pieces and pours a hot, ginger-lime syrup over them. He lets them cool and adds them to jumbo lump crab, dressed with ginger-lime vinaigrette with Champagne vinegar and grapeseed oil. He places the crab mixture on the melon slices and tops it with an avocado quarter and m√Ęche greens, both seasoned with salt, white pepper and the vinaigrette. He garnishes with more ...

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