Crab Meat Martini Oriental Ratatouille and Dijon-Lime Dressing

By Philippe Chin, Executive Chef, Walter E. Washington Convention Center

Serves 4

1 large tomato
1 small zucchini
1 small yellow squash
½ small eggplant
1 small onion
1 green bell pepper
1 red bell pepper
3 garlic cloves, chopped
2 tablespoons olive oil
1 tablespoon oyster sauce
1 tablespoon cilantro, chopped
8 ounces lump crab meat
2 tablespoons mayonnaise
1 tablespoon dijon mustard
1 lime juice
2 cups greens, chopped
1 cup green papaya, shredded

Dice all the vegetables into ¼ inch pieces. In a large sauté pan, heat olive oil with high heat. Sauté onions and pepper for 3 minutes. Add garlic and the rest of the vegetables and cook for another 5 minutes. Chill. Add cilantro and oyster sauce. Season with salt and pepper. In a mixing bowl, toss crab meat with lime juice, mustard and mayonnaise. Set aside. In a large martini glass, place the chilled ratatouille, top with crab meat. Top with chopped greens and papaya.