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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:BrianGalletta(813) 627-6722Brian.galletta@penton.comorEricaNamtalov(212) 204-4361Erica.Namtalov@penton.com

Already registered? here.