Crab and Melon Cocktail with Lime, Honey, Chiles and Cilantro

Number of servings: 4

Ingredients:
4 cups lump crabmeat, picked through
2 tablespoons fresh ginger, peeled and minced
Juice of 1 lime
Juice of 1 lemon
1 tablespoon honey
2 tablespoons fresh cilantro with stems, chopped
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh basil leaves, chopped
2 cups fresh melon (your favorite), cut into very small dice
3 tablespoons extra virgin olive oil
½ teaspoon Serrano or habanero chiles, chopped fine
Salt and pepper

Preparation:
Combine all ingredients, season and serve in a chilled shot or rocks glass with crispy plantain or sweet potato chips

Recipe courtesy of Chef Michelle Bernstein

Share this recipe Print it