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