Photo courtesy Area 51

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. cayenne pepper

1½ Tbsp. sugar

1½ Tbsp. salt

Avocado Puree:

1 avocado, peeled and pitted

2 Tbsp. Greek yogurt

juice of 1 lime

½ tsp. cayenne pepper

½ tsp. salt

For Citrus Vinaigrette: Mix all ingredients in a blender until incorporated.

For Spice Mix: Mix ingredients until well incorporated.

For Avocado Puree: Puree ingredients.

To assemble: Dip watermelon in spice mixture and sear until caramelized on one side; only sear one side. Toss crab with cilantro and vinaigrette; season to taste. Cut tomatoes in half. Place rectangle of watermelon in center of plate and place crab meat on top of watermelon. Place avocado puree on each side of watermelon and top with baby tomatoes. Garnish with cilantro sprigs.