Melon Stuffed With Crab Salad Recipes

CRAB & MELON SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the crabmeat with the chilli, a few drops of Tabasco, half the lime juice and the chives, to taste. Reserve any fennel fronds and set aside. Use a mandolin or a very sharp knife to thinly slice the fennel, then place in a bowl of cold water with a few ice cubes in it.
• Cut the bread into wafer-thin slices and place on a baking tray. Drizzle with a little oil and bake for 2-3 mins or until crisp. Blitz the avocado in the small bowl of a food processor until smooth. Add a few drops of Tabasco, the rest of the lime juice and some seasoning, and blitz again.
• Melt the butter in a frying pan and, once foaming, add the cubes of melon. Cook gently for 2-3 mins until warmed through and slightly softened. Set aside to cool a little. Drain the fennel and mix with the preserved lemon, oil, lemon juice and some seasoning.
• To serve, transfer the avocado cream to a piping bag. Snip off the end and pipe swirls onto the plates. Divide the fennel slices between the plates, arranging them in a line. Top with the crab mixture and poke three or four bread wafers in at intervals, so that they stand up. Top with the reserved fennel fronds, then scatter the melon around the plates.

CRAB AND MELON SALAD

Steps:

• Mix all of the salad ingredients together, tossing gently.
• Chill at least 1 hour.
• Combine the dressing ingredients and mix well.
• Pour the dressing over the salad and toss gently.
• Serve immediately.

MELON STUFFED WITH CRAB SALAD

Steps:

• Preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast until just tender, about 15 minutes. Let cool. Place the zucchini, crab, melon cubes and bell pepper in a large bowl and toss to combine. Add 1 tablespoon of the mint, the basil, jalapeno, lemon zest, lemon juice, salt and pepper and mix well.
• Place 1 melon quarter on each of 4 large plates. Spoon the salad into the hollow of each piece of melon. Sprinkle the remaining mint over the top and serve immediately.

WATERMELON AND CRAB SALAD

Steps:

• Combine all ingredients except for the rind in a small saucepot, simmer for 5 minutes. Add rind, let steep for 5 minutes. Pour into a bowl and cool over an ice bath.;
• In a small sauce pan heat the vinegar and add the mint sprigs. Reduce by half. Add the remaining ingredients, except the oil and cool. Remove the mint sprigs.When cool whisk in the oil.;
• Toss the watermelon and rum together, set aside. Toss the crab in half of the vinaigrette. Toss the greens and radishes in 1/3 to 1/2 of the vinaigrette. Place the greens and watermelon on the plate, sprinkle with pickled watermelon rind, and top with the crabmeat.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CRABMEAT SALAD IN HALVED HONEDEW MELONS

Steps:

• In a large bowl, combine crabmeat, mayonnaise, Puttanesca Sauce, green onions, and Dijon mustard. Toss gently to combine.
• Spoon crab mixture into halved melons and serve.
• Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

SALMON STUFFED WITH CRAB AND LOBSTER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Slice one lemon and juice the second lemon; set aside.
• Melt butter in a medium skillet over medium heat. Add onion and garlic; saute until golden brown 7 to 8 minutes. Remove from the heat.
• Chop crab and lobster in a food processor. Transfer into a bowl and mix in onion mixture, goat cheese, and lemon juice.
• Cut each salmon piece in half. Fold crab and lobster stuffing into each piece and tie closed with kitchen string. Place in the prepared baking dish. Place lemon slices on top of salmon and cover with barbecue sauce.
• Cover the baking dish and bake in the preheated oven for 45 minutes. Uncover and bake until fish flakes easily with a fork, about 15 more minutes.

SPICY CRAB AND MELON SALAD

Steps:

• Whisk mayonnaise, chopped tarragon, lemon juice, and 1 1/2 teaspoons Old Bay seasoning in medium bowl to blend. Stir in crabmeat. Season crab salad to taste with salt and pepper.
• Lightly sprinkle sides of cantaloupe with pepper and remaining 1 teaspoon Old Bay seasoning. Place melon wedges on serving plates and mound crab salad in cavity of each. Garnish with tarragon sprigs and serve.

CUCUMBER MELON SALAD

Steps:

• In a small bowl, combine the oil, lemon juice, sugar and pepper. Slice cucumber, then cut into quarters. , In a serving bowl, combine cucumber and melon. Pour dressing over all; toss gently to coat.

OH SO GOOD CRAB SALAD STUFFED TOMATOES

Steps:

• combine everything except the tomatoes.
• then stuff the salad into the tomatoes.
• refrigerate for at least one hour before serving.

CRAB-STUFFED MORELS

Steps:

• Clean morels thoroughly, rinsing the insides as best as possible. Cut stem down to 1 inch to create a clear opening to insert stuffing.
• Toast pine nuts in a dry skillet over medium-low heat, shaking frequently until golden brown, about 5 minutes. Let cool; chop finely.
• Combine pine nuts, crabmeat, Parmesan cheese, mayonnaise, thyme, pepper, garlic powder in a food processor; pulse into a fine paste.
• Spoon crab paste into a heavy-duty plastic bag and snip off 1 corner with scissors. Pipe paste into morels.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and grease with butter.
• Beat 2 egg whites in a bowl. Place bread crumbs in a second bowl. Roll stuffed morels in the egg whites, then coat evenly with bread crumbs. Place morels on the prepared baking sheet, leaving plenty of space between them.
• Bake in the preheated oven until golden brown, 15 to 18 minutes. Flip morels and rotate the baking sheet every 5 minutes to ensure even baking. Serve while still warm.

CRAB-STUFFED CUCUMBERS

Steps:

• Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.)
• Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve.