Watermelon And Crab Salad Recipes

WATERMELON BASIL SALAD

Steps:

• Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
• Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.
• Mix salt and chili powder together in a small bowl; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.

GRILLED WATERMELON SALAD

Steps:

• Heat basil and 1/3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side. Set aside.
• Whisk remaining 1/2 cup oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Add pea sprouts and toss to coat.
• Place 3 pieces of grilled watermelon on each plate. Top with pea sprouts and drizzle basil oil over. Garnish with Pickled Radishes, queso fresco, and pumpkin seeds.

WATERMELON & FETA SALAD

Steps:

• Chop 180g watermelon and ½ cucumber into chunks and tip into a bowl with the leaves from ½ bunch mint (reserving a few for garnish) and drizzle with 1 tbsp olive oil. Season and pile on to a serving plate. Crumble over 100g feta, the remaining mint leaves, then drizzle with 1 tbsp balsamic glaze just before serving.

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.
• Mint Vinaigrette: 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.
• To Assemble: 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.

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.

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.

WATERMELON GAZPACHO WITH DUNGENESS CRAB SALAD

Steps:

• Chill six wide soup bowls.
• Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
• Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
• When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.