From: Executive Chef E. Michael Reidt, Area 31, Miami. Yield: 1 serving. 4 oz. jumbo lump crab 1 4-oz. piece watermelon, cut in the shape of a rectangle 4 cilantro sprigs 4 baby heirloom tomatoes 1 oz. citrus vinaigrette (recipe follows) 1 tsp. spice mix (recipe follows) 2 Tbsp. avocado puree (recipe follows) Citrus Vinaigrette: ¼ cup chopped pineapple ½ bunch cilantro 1 cup extra virgin olive oil ¼ cup rice wine vinegar ¼ cup orange juice juice of 1 lime Spice Mix: 1 Tbsp. ...
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