Ingredients

• 2 tablespoons champagne vinegar
• 1 teaspoon minced shallot
• 1 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil
• 1/4 cup canola oil
• Salt and freshly ground black pepper
• 2 pounds fresh crabmeat, cooked, shelled, and picked
• 2 tablespoons mayonnaise
• 1 bunch chives, chopped
• Fine sea salt and freshly ground black pepper
• 1 Tuscan cantaloupe, peeled, seeded, and cut into chunks
• 2 avocados, peeled, seeded, and sliced
• 1 ounce caviar (Sturgeon royal)

Instructions

1. To make the vinaigrette, whisk together the vinegar, shallot, and mustard in a bowl. Slowly pour in the oils, whisking until emulsified. Season with salt and pepper.
2. Squeeze any excess water out of the crabmeat. Place the crab in a mixing bowl with the mayonnaise, vinaigrette, and chives, and season with salt and pepper. Mix together well and set aside. Purée the cantaloupe in a blender.
3. For each serving, place 2 tablespoons of the cantaloupe purée in the center of the plate. Place a ring mold on top and fill with a layer of sliced avocado and then crab. Place a dollop of caviar on top of the crab to complete.