Crab and Persimmon Cocktail

Jared Tees first made a name for himself during his tenure at Commander’s Palace where he worked under the legendary Chef Jamie Shannon. When Jared was the executive chef at the Bourbon House, he was inspired by the nonastringent green Fuyu persimmons that appear annually at the farmers market to create this contemporary salad. It is quite striking when served in a long-stemmed martini glass. Apple cider vinegar can be substituted for cane vinegar.


  • 4 green Fuyu persimmons
  • 1 pound jumbo lump crabmeat
  • 4 fresh chives, snipped
  • 4 teaspoons local honey
  • 4 teaspoons cane vinegar
  • Juice of 2 limes
  • Pinch of kosher salt
  • Freshly ground black pepper


Remove core from persimmons, then julienne persimmons using a sharp Japanese mandoline slicer—or use a very sharp knife and cut the persimmons into matchstick-size sticks.

Combine persimmons, crabmeat, chives, honey, vinegar, lime juice, salt, and pepper in a bowl; toss to mix.

Spoon into cocktail glasses to serve.

Serves 4

Recipe compliments of Dickie Brennan’s Bourbon House

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.