By: Chef Mark Falgoust

3 oz. Jumbo Lump Crab Meat
1 tbsp. House made Aioli
1 tbsp. Creole Mustard
1 tsp. Capers
1 Green Onion, sliced thin
1 medium Red Beet
1 Green Tomato,
1 sprig of Dill, pick leaves only
1 Celery Heart Leaf

Roast the red beet in the oven until tender. Medium dice, season with 1 tsp. olive oil and salt and pepper to taste. Dice the green tomato to medium size. Marinate in 1 tbsp. rice wine vinegar and 1 tbsp. olive oil with touch of salt and pepper. Mix the crab meat in a small bowl with the mayo, creole mustard, and capers, set aside. Sprinkle the diced beats around the rim of the plate about 2 tbsp. Then do the same with the green tomato. Gently place the crab meat in the center of the plate. Garnish the plate with dill, green onions and 1 celery heart leaf on top of the crab meat.