Dungeness Crab & Melon Salad with Lemon–Black Pepper Crème Fraîche Panna Cotta
This is a very elegant and refreshing dish! Here’s a breakdown of what it is:Dungeness crab – a sweet, delicate crab found mostly on the West Coast of North America. It’s prized for its tender, flavorful meat, which makes it perfect for light, refined salads.Melon salad – typically includes chunks or balls of melon (like cantaloupe, honeydew, or even watermelon) for sweetness and juiciness. The melon balances the briny, savory flavor of the crab.Lemon black pepper crème fraîche panna cotta – this is the sophisticated twist!Crème fraîche is a cultured cream that’s tangy and rich—similar to sour cream but silkier.Infusing it with lemon and black pepper adds acidity and a little heat.Turning it into a panna cotta means it’s lightly set with gelatin, forming a delicate, custard-like base or accompaniment.Put together, this dish is all about contrast and balance: sweet melon, savory crab, zesty lemon, and creamy panna cotta, united in a bright, summery flavor profile.
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Ingredients
Lemon–Black Pepper Crème Fraîche Panna Cotta
- 1 cup heavy cream
- 1 cup crème fraîche
- 1 ½ tsp grated lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp freshly ground black pepper (adjust to taste)
- 1 tbsp honey or sugar (optional, for balance)
- 1 tsp powdered gelatin (about half a standard packet)
- 2 tbsp cold water
- 1 pinch salt
Dungeness Crab and Melon Salad
- 1 lb cooked Dungeness crab meat picked over for shell pieces
- 2 cups ripe melon (mix of cantaloupe and honeydew), cut in small dice or melon balls
- 1 tbsp shallot finely minced
- 1 tbsp fresh chives chopped
- 1 tbsp olive oil
- 1 tsp lemon zest
- 2 tsp fresh lemon juice
- salt and white pepper to taste
Instructions
Lemon–Black Pepper Crème Fraîche Panna Cotta
- In a small bowl, sprinkle gelatin over cold water; let stand 5–10 min to bloom.
- Combine cream, crème fraîche, lemon zest, honey (if using), pepper, and salt in a saucepan. Warm gently over medium–low heat just until hot to the touch — do not boil.
- Remove from heat. Stir in bloomed gelatin until completely dissolved, then add the lemon juice.
- Strain through a fine sieve into a measuring cup for a smooth finish.
- Pour into 4 small ramekins or shallow mold dishes (about ½ cup each).
- Chill at least 4 hours, or overnight, until softly set.
Dungeness Crab and Melon Salad
- In a mixing bowl, combine crab, melon, shallot, chives, lemon zest, and juice.
- Add olive oil; gently toss to coat.
- Season lightly with salt and white pepper (remember, crab is naturally salty).
- Keep chilled until service.
Assembly and Plating
- Unmold panna cotta onto chilled plates (dip base briefly into warm water if needed).
- Spoon a mound of the crab–melon salad to one side of the panna cotta.
- Drizzle lightly with extra olive oil and crack a touch more black pepper on top.
- Garnish with microgreens, small basil leaves, or edible flowers for color.
For extra luxury, you could add a few drops of lemon oil or a scatter of caviar on the panna cotta.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 489kcal (24%)Carbohydrates: 16g (5%)Protein: 25g (50%)Fat: 37g (57%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 211mg (70%)Sodium: 686mg (30%)Potassium: 540mg (15%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 1704IU (34%)Vitamin C: 17mg (21%)Calcium: 213mg (21%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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