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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?