Watermelon and Avocado Mosaic with Dungeness Crab Salad

Ingredients

• 2 cups Red Watermelon (diced, seedless)
• 2 cups Yellow Watermelon (diced, seedless)
• 2 tsp Unflavored Gelatin (about 7 g, powdered)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 pinch Salt (fine sea salt)
• 1 large Avocado (peeled, sliced into ½‑inch cubes)
• 8 oz Dungeness Crab Meat (fresh or thawed, gently squeezed to remove excess moisture)
• 1 tsp Lemon Zest (finely grated)
• 2 tbsp Mayonnaise (full‑fat, preferably homemade)
• 2 tbsp Crème Fraîche (room temperature)
• 1 tbsp Chives (finely chopped)
• 1 handful Microgreens (for garnish)
• 1 sheet Plastic Wrap (to line mold)
• 1 spray Cooking Spray or Water (to adhere plastic wrap)

Instructions

1. Blend Watermelon

   Place the diced red and yellow watermelon into the blender and blend until completely smooth.

   Time: PT5M

2. Settle and Decant Juice

   Transfer the blended puree to a container, refrigerate for 1–2 hours until solids settle. Carefully decant the clear liquid into a clean measuring cup, leaving the sediment behind.

   Time: PT1H30M

3. Prepare Gelatin Mixture

   In a saucepan combine the decanted watermelon juice, gelatin, lemon juice, and salt. Bring to a gentle simmer, stirring constantly, until the gelatin fully dissolves (about 3–4 minutes). Skim any foam if needed.

   Time: PT5M

   Temperature: low simmer

4. Line the Mold

   Lay a sheet of plastic wrap on the bottom of the mold. Lightly spray or dab water on the wrap to help it adhere to the sides.

   Time: PT2M

5. Layer Watermelon and Avocado

   Arrange alternating pieces of red watermelon, yellow watermelon, and avocado cubes in the mold, leaving a small gap between each piece for the gelatin to flow.

   Time: PT10M

6. Add Gelatin and Chill

   Pour the warm gelatin mixture over the layered fruit and avocado, just enough to barely cover them. Place the mold in the refrigerator and let it set for 1 hour.

   Time: PT1H

7. Prepare Crab Salad

   Gently squeeze the crab meat to remove excess moisture. In a mixing bowl combine crab meat, lemon zest, mayonnaise, crème fraîche, and chopped chives. Toss lightly until evenly coated.

   Time: PT10M

8. Unmold and Smooth Edges

   Remove the set mosaic from the refrigerator, then carefully lift the plastic wrap and invert the mold onto the serving plate. If desired, heat the edge of a knife or a spoon and smooth the mosaic’s edges for a clean look.

   Time: PT5M

9. Plate and Garnish

   Spoon the crab salad onto the center of the watermelon‑avocado mosaic. Garnish with a handful of microgreens for color and freshness.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Red Watermelon: cantaloupe, honeydew
• Instead of Yellow Watermelon: cantaloupe, honeydew
• Instead of Unflavored Gelatin: agar‑agar (use less)
• Instead of Lemon Juice: lime juice
• Instead of Avocado: ripe mango
• Instead of Dungeness Crab Meat: king crab meat, shrimp
• Instead of Mayonnaise: Greek yogurt
• Instead of Crème Fraîche: sour cream
• Instead of Chives: green onion
• Instead of Microgreens: baby arugula

Equipment Needed

• Blender
• Saucepan
• Mixing Bowl
• Mold (rectangular or square)
• Knife
• Spatula or Spoon
• Measuring Spoons
• Refrigerator

Critical Steps — Do Not Skip

• Decanting the clear watermelon juice without disturbing the settled solids
• Ensuring gelatin is fully dissolved without boiling
• Pouring gelatin while still warm to achieve proper set
• Unmolding the mosaic without breaking the fruit pieces
• Smoothing the edges with a heated knife

Chef Tips from the Video

• Use chilled molds for a quicker set
• For extra visual contrast, add a thin layer of pureed yellow watermelon between red layers
• Microgreens add a peppery note that balances the sweet fruit

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days

Freezer: Not recommended – texture of watermelon and avocado will degrade

Room temperature: Serve within 2 hours of plating

Make-Ahead Tips

• Watermelon juice can be prepared a day ahead and kept refrigerated
• The gelatin‑set mosaic can be assembled and chilled up to 12 hours in advance
• Crab salad can be mixed up to 4 hours ahead; keep chilled

Frequently Asked Questions