Small Plates Recipe

Time30m

Serves2

peekytoe crab salad, mustard, melon juice and shaved fennel

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Ingredients

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1
Prepare the Fennel
Thinly slice the fennel bulb using a mandoline or sharp knife. Set aside in a bowl of cold water to keep crisp.
2
Make the Dressing
In a small bowl, whisk together the lemon juice, Dijon mustard, and olive oil. Season with salt and black pepper to taste.
3
Prepare the Melon
Using a juicer or blender, puree the melon until smooth. Strain if desired for a smoother texture.
4
Combine the Salad
In a large mixing bowl, gently combine the peekytoe crab meat, sliced fennel, and fresh herbs. Drizzle the dressing over the mixture and toss gently to combine.
5
Serve
Plate the crab salad and drizzle with melon juice. Garnish with additional herbs if desired.