Ginger Dressing
In a blender, mix the ginger, honey, vinegar, lemon juice, and mustard. Slowly drizzle the oil in while blending to emulsify. Season with salt and pepper.

Crab & Shrimp Salad
In a mixing bowl, season crab, shrimp and melon with ginger dressing. Place mixture in a shallow serving bowl and pipe five dots of whipped avocado. Top salad decoratively with hearts of palm, grapefruit brûlée, radishes and herbs. Serve well chilled.

Choose a medium-size pot that will fit all the mussels and has a lid. Over medium heat, sauté the shallots, fennel, and apple in butter for 3 to 4 minutes until soft. Add curry powder and cook for an additional 2 minutes. Add the mussels and white wine. Cover the pot and steam just until the mussels open. Add cream, stir, and continue cooking uncovered to slightly thicken the sauce. Season with salt and pepper to taste and serve with a French baguette.

1. Cook spaghetti in boiling salted water until al dente. Reserve some of the cooking water.
2. In a large sauté pan, add the olive oil, garlic, chili flakes and cook over medium high heat until garlic is slightly caramelized a light golden brown.
3. Add the shrimp and sauté for 2 to 3 minutes until shrimp are just cooked through.
4. Add the cherry tomatoes and continue cooking until just warm.
5. Add basil, spaghetti, and a few tablespoons of reserved pasta water.
6. Toss spaghetti adding a few tablespoons of extra virgin olive oil and adjust seasoning to taste. Enjoy!

CRAB & SHRIMP SALAD

Executive Chef Andy Kitko

Serves 1

June is World Oceans Month and Chef Andy Kitko’s Crab and Shrimp Salad featuring sustainable catches is a delicious way to honor and protect the sea.

Ginger Dressing

• 4 oz chopped ginger
• 6 oz honey
• 2 cups champagne vinegar
• 1 cup lemon juice
• 2 tsp Dijon mustard
• 4 cups canola or blended oil
• Salt and pepper

Crab & Shrimp Salad

• 2 oz Peekytoe crabmeat
• 2 oz rock shrimp
• 8 pc honeydew melon, medium dice
• 1 oz ginger dressing
• 1 T whipped avocado
• 6 pc hearts of palm, thin sliced
• 2 pcs grapefruit segment, cut in half and torched with sugar.
• Micro basil & mint
• Shaved radish

Ginger Dressing
In a blender, mix the ginger, honey, vinegar, lemon juice, and mustard. Slowly drizzle the oil in while blending to emulsify. Season with salt and pepper.

Crab & Shrimp Salad
In a mixing bowl, season crab, shrimp and melon with ginger dressing. Place mixture in a shallow serving bowl and pipe five dots of whipped avocado. Top salad decoratively with hearts of palm, grapefruit brûlée, radishes and herbs. Serve well chilled.

MUSSLES

With Apple, Fennel and Curry

Executive Chef Andy Kitko

Serves 2

This dish can be served as an appetizer or with a salad to create a more substantial main course. At Oceans, our popular Hawaiian Walu is served with these mussels and topped with crispy matchstick potatoes. Try it for a taste of the sea!

• 2 lbs mussels, cleaned
• 2 T butter
• 1 shallot, peeled and sliced
• 1 small fennel bulb, sliced thin on a mandoline
• 1 Granny Smith apple, peeled and diced
• 2 T Madras curry powder
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 T chopped parsley
• Salt and pepper for seasoning
• 1 baguette for serving

Choose a medium-size pot that will fit all the mussels and has a lid. Over medium heat, sauté the shallots, fennel, and apple in butter for 3 to 4 minutes until soft. Add curry powder and cook for an additional 2 minutes. Add the mussels and white wine. Cover the pot and steam just until the mussels open. Add cream, stir, and continue cooking uncovered to slightly thicken the sauce. Season with salt and pepper to taste and serve with a French baguette.

SHRIMP SPAGHETTI

With Fresh Tomatoes and Basil

Serves 2

• 1/2 lb spaghetti
• 10 shrimp, shelled and deveined
• 1 garlic clove, sliced thin
• 1/2 tsp chili flakes
• 2 T extra virgin olive oil plus more for finishing
• 4 large basil leaves

1. Cook spaghetti in boiling salted water until al dente. Reserve some of the cooking water.
2. In a large sauté pan, add the olive oil, garlic, chili flakes and cook over medium high heat until garlic is slightly caramelized a light golden brown.
3. Add the shrimp and sauté for 2 to 3 minutes until shrimp are just cooked through.
4. Add the cherry tomatoes and continue cooking until just warm.
5. Add basil, spaghetti, and a few tablespoons of reserved pasta water.
6. Toss spaghetti adding a few tablespoons of extra virgin olive oil and adjust seasoning to taste. Enjoy!