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 mâche greens, both seasoned with salt, white pepper and the vinaigrette. He garnishes with more ...
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Contact: Desiree Torres Desiree.Torres@penton.com