Chef Katsuji Tanabe is back to show off a light take on refreshing taquitos!
- 1 large cantaloupe
- 1 16 oz crab meat
- 1/4 - 1/3 cup mayo
- 2 Tablespoons lime juice
- Half of a habanero, seeds removed, minced (use gloves to do this)
- 1.5 Tablespoons ﬁnely chopped chives
- 1/4-1/3, cup left over cantaloupe scraps, chopped small
- Salt and pepper to taste
- Cilantro leaves and ﬂowers for garnish
- Marigolds for garnish (pulled petals)
- 1/2 cup fennel shaved thin on mandoline
- Half a habanero, seeds removed and sliced
- 3/4 cup water
- 1 fresh bay leaf
- A few peppercorns
- 2 teaspoon salt
- 1/4 cup sugar
- 1/4 cup rice wine vinegar
- Juice of one lime
- 1 bunch of chives
- 1/2 cup grapeseed oil
- 1/4-1/2 teaspoon salt
Serves 4 people as a light appetizer
Rinse the outside of the cantaloupe well.
Cut off top and bottom of melon to make a stable base.
With a sharp knife- Starting at the top shave off the skin as you follow the curve around to the bottom.
Repeat this step until all the skin has been removed.
With a mandoline shave thin slices of the melon to get skins you will use to wrap around the crab salad (like taquitos)
Place skins on a wire rack and sprinkle a touch of both salt and sugar, this will pull out the water and make them pliable enough to be rolled.
Directions for the Crab Salad:
Make sure crab is clean and free of any shell bits.
I use gloves and with a strainer over a bowl and pick though it and then squeeze it to get any excess moisture out.
Place all ingredients in a bowl and mix until desired consistency, taste and adjust seasonings, adding salt and pepper to taste.
Directions for the Pickled fennel and habanero:
Heat water, sugar, salt, vinegar, bay leaf, and peppercorns until sugar is dissolved.
Add lime juice, fennel and habanero.
Place in a sealed container and refrigerate until ready to use, preferably 1 hour or more.
Can keep up to two weeks.
Directions for Chive Oil:
Blanch chives in salted boiling water 10 seconds, remove and place in an ice bath.
Once cool dry off with paper towel.
Add a tablespoon of oil with chives and salt to blender.
With blender running add remaining oil.
Place in sealed container in fridge overnight.
Strain and then place in a squirt bottle.
Keep refrigerated when not in use.
Place crab salad in middle of melon skins like you would a taquito.
Roll and place seem side down in small individual casserole type dishes (white preferable).
Top with pickled fennel, cilantro leaves and or ﬂowers and garnish with the chive oil.
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