During our recent interview with Arizona Biltmore Executive Chef Gordon Maybury, he was kind enough to share his delicious recipe for crab salad with watermelon, avocado, white anchovy, and blood orange. The end result is a healthy tangle of vibrant colors and flavors.
Crab Salad With Watermelon, Avocado, White Anchovy, & Blood Orange
Serves: 6
Ingredients:
- 18 stone crab claws, crack and remove meat
- 10 blood oranges
- 1 watermelon wedge
- 2 avocados
- 6 white anchovies
- Microgreens
- Olive oil
- White balsamic vinegar
- 1 lemon (juice and zest)
Directions:
Peel two oranges and segment; put in a bowl and set aside. Cut the remaining oranges in half and squeeze out all of the juice into a pot. Put on high heat and reduce by 3/4 until you have a nice syrup. Use this to decorate the six plates, either in paint or drizzle format.
Dice the avocados and watermelon; place in bowl—about 24 pieces of each, so you have four for each plate. In a bowl, toss the crab meat in olive oil, salt and pepper, add a dash of vinegar, and a spritz of lemon juice and zest. Arrange on top of the blood orange reduction on each plate.
Toss the avocado, watermelon, blood orange segments, and white anchovies with olive oil, salt, and pepper. Arrange on top of the crab, Garnish with microgreens and drizzle with olive oil. Finish with sea salt and lemon zest.
