Chef Michael Reidt of Miami’s Area 31, located on the 16th floor of the EPIC Hotel, is bringing more than just fresh recipes to Area 31’s menu. Reidt works with both the restaurant and the community to prepare healthy, locally sourced ingredients. In turn, a portion of the proceeds from Area 31’s Tasting Menu are donated to support two Miami-based non-profit organizations, Roots in the City and Common Threads, both of which educate and promote health and well-being.

Ingredients:

• 4 oz. Jumbo Lump Crab
• 1 4 oz piece of seedless watermelon cut in the shape of a rectangle
• 4 ea cilantro sprigs
• 4 baby heirloom tomatoes
• 1 oz. Citrus Vinaigrette
• 1 tsp spice mix
• 2 T Avocado Puree

Ingredients for Citrus Vinaigrette:

1/4 C chopped pineapple
• 1/2 bu. Cilantro
• 1 C extra virgin olive oil
• 1/4 C Rice Wine Vinegar
• 1/4 C orange juice
• Juice of 1 lime
• Mix all ingredients in a blender until incorporated

Ingredients for Spice Mix:

• 1 T Cayenne Pepper
• 1 1/2 T Sugar
• 1 1/2 T Salt
• Mix until well incorporated

Ingredients for Avocado Puree:

• 1 ea avocado, peeled and pitted
• 2 T Greek Yogurt
• Juice of 1 lime
• 1/2 t Cayenne pepper
• 1/2 t salt

To Assemble:

• Dip watermelon in spice mixture and sear until caramelized on 1 side, only sear one side
• Toss crab with cilantro and vinaigrette and 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