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