Crab Cannelloni w/ Heirloom Tomatoes & Edible Flowers

Serves 4


For the Crab

  • 4-5 thin slices of daikon radish
  • 1 lb lump crab meat
  • ½ cup mayonnaise
  • 2 tbsp baby leeks, finely diced
  • 2 tbsp carrot, finely diced
  • salt
  • pepper

For the Heirloom Tomatoes

  • 2 large heirloom tomatoes
  • 2 tbsp olive oil
  • 1 tsp sherry vinegar
  • sea salt

Mixed Herbs & Edible Flowers (suggestions):

  • micro basil
  • bronze fennel
  • purslane
  • chive flowers
  • nasturtium leaves & flowers
  • pansies
  • borage
  • bee balm


  1. In a bowl, mix the crab meat, leeks, carrots and mayonnaise.  Season the mixture with salt and fresh ground pepper
  2. Thinly slice the daikon on a mandolin lenghtwise to create a large sheet.  This will create the "pasta" for the cannelloni
  3. Place 3 tbsp of crab salad on top of each sheet of radish and roll into a cylinder like a sushi roll and set aside
  4. With a box grater, grate the tomatoes into a mixing bowl, add the olive oil and sherry vinegar.  Season with salt and pepper

Assemble the Dish

  1. Place ¼ cup of the grated tomato into the bottom of a shallow soup bowl
  2. Arrange the cannelloni on top of the tomatoes and garnish with the assorted herbs and flowers