National Bitter Melon Council

Pom reduction:
Pom juice reduce. Thru boiling.

Chip Aioli:
2 Dried Chipotle peppers (reconstituted in water)
1 teaspoon salt
1 large egg yolk
1 teaspoon Dijon mustard
Approximately 1 cup extra-virgin olive oil
Approximately 1 cup olive oil
Lemon juice
Salt and freshly ground black pepper

Crab stuffing:
3 pounds fresh lump crabmeat (or an equal amount of canned lump crabmeat)
1/2 cup sour cream
3 tablespoons seasoned dry bread crumbs
1 tablespoon Dijon mustard
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 teaspoons olive oil

Spicy Slaw:
1 head white cabbage
1 head purple cabbage
1 daikon radish
3 carrots
1/2 cup mayo
1/2 cup honey
1 tbls celery seed
1 tsp cumin
1 tsp chili powder
Salt & Pepper to taste
Tabasco to taste

Chip Aioli:
Smash up the Chipotle with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the Chipotle). Place the egg yolk and mustard in a bowl and whisk or food processor, To make it easy). Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts.When you've added it all, add the Chipotle and lemon (to taste), let it seat for a day for flavors to blend

Crab Stuffing:
In a large bowl mix all ingredients and let sit in the fridge for min 2 hours up to 24 hours

Spicy Slaw:
Shred (or juliann) all veg. mix all liquid and dry ingredients. Mix together
veg and mixture and let sit for three to four hours.

Bitter Mellon:
Core and blanch in salted water and chill in fridge till stuffed. After stuffed into fridge again and let firm for one hour. Then deep fry according to your batter recipe top with spicy slaw, surround with Chipotle aioli and pom reduction.