Here is a cool and refreshing summer recipe that can be made as an hors d’oeuvre or appetizer. The Dungeness crab with passion fruit white soy vinaigrette with fresh watermelon, pea shoots and romaine makes the ideal west coast starter!
Modern Tapas | Dungeness Crab with Watermelon and Passion Fruit
Serves 4 – hors d’oeuvre portion (as pictured)
4 oz fresh Dungeness crab, cooked and shells removed
1 tsp chopped chives
½ tsp Korean chili flakes
2 Tbsp passion fruit white soy vinaigrette (see below for recipe)
1 oz romaine lettuce, chopped roughly 1/3 inch
4 oz watermelon, cubed 1/3 inch
4 Tbsp sour cream
3 Tbsp passion fruit purée
1.5 tsp white soy sauce
1.5 tsp honey
pea shoots for garnish
Combine cleaned crab with chopped chives and Korean chili flakes.
Toss romaine lettuce with dressing.
Mix sour cream, passion fruit purée, white soy and honey.
Put 2 Tbsp of sour cream mixture in the bottom of a small glass.
Layer romaine and then cubed watermelon.
Finish with crab and garnish* with a pea shoot.
*Additional optional garnish: you can also purchase specialty flat croccantini crackers.
Passion Fruit White Soy Vinaigrette
Yields 1 cup
1/3 cup passion fruit purée
1/2 cup olive oil
1 Tbsp lime juice
1 tsp granulated sugar
1 Tbsp jalapeño, minced
fine sea salt to taste
Whisk all ingredients together.
Store vinaigrette in your refrigerator.
Read more about our Modern Tapas hors d’oeuvre.