Alaskan Dungeness Crab Salad With Cherry Tomatoes And Melon

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James Beard


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12 ounces cooked crab meat

2 tablespoons mayonnaise

1 tablespoon minced shallot

1 tablespoon Dijon mustard

1 teaspoon lemon zest

1 tablespoon chopped chive

1 tablespoon chopped chervil

1 tablespoon chopped cilantro

1 tablespoon chopped mint

Juice of 1 lemon

Sea salt and freshly ground white pepper, to taste

1 tablespoon sliced lemon verbena

Juice of 1 lime

1 teaspoon simple syrup

2 tablespoons grapeseed oil

2 tablespoons olive oil

4 square-shaped slices of melon, such as cantaloupe or honeydew

12 assorted color cherry tomatoes, blanched, peeled and halved

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