Crab Melon Salad Recipes

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CRAB AND MELON SALAD



Crab and Melon Salad image

Make and share this Crab and Melon Salad recipe from Food.com.

Provided by Carol in Oregon 2

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb crab, flaked
2 cups watermelon, cut in balls,no seeds
1 3/4 cups cantaloupes, cut in balls
1 cup diced tomato
1 1/2 teaspoons ground ginger (optional)
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
salt and pepper
2 tablespoons orange juice
1/4 cup vegetable oil or 1/4 cup premium olive oil

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.

CRABMEAT SALAD IN HALVED HONEDEW MELONS



Crabmeat Salad in Halved Honedew Melons image

Provided by Robin Miller : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 16

1 pound fresh jumbo lump crabmeat, picked over to remove any shells
1/4 cup light mayonnaise
1/4 cup Puttanesca Sauce, recipe follows
2 tablespoons finely chopped green onions
1 teaspoon Dijon mustard
2 honeydew melons, halved and seeded, bottoms trimmed so melon sits flat on plate
2 teaspoons olive or vegetable oil
1 medium onion, chopped
2 tablespoons minced garlic
2 (28-ounce) cans crushed tomatoes
1 cup pitted Greek (kalamata) olives, halved
3 tablespoons drained capers
2 teaspoons anchovy paste
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup red wine (optional)

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.

MELON STUFFED WITH CRAB SALAD



Melon Stuffed With Crab Salad image

Provided by Molly O'Neill

Categories     easy, salads and dressings, appetizer

Time 30m

Yield Four servings

Number Of Ingredients 12

2 medium zucchini, cut into small dice
1 pound jumbo lump crab meat, picked over for shells
1 cup ripe honeydew melon, cut into 1/4-inch cubes
1 yellow bell pepper, cored and cut into small dice
3 tablespoons chopped fresh mint
4 teaspoons chopped fresh basil
1 jalapeno, seeded and minced
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
3 teaspoons salt
Freshly ground pepper to taste
1 large ripe honeydew melon, quartered lengthwise, seeds scooped out

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.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 1 gram, Carbohydrate 48 grams, Fat 2 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1651 milligrams, Sugar 38 grams, TransFat 0 grams

WATERMELON AND CRAB SALAD



Watermelon and Crab Salad image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 24

1 1/2 cups apple cider vinegar
1/2 cup sugar
1 star anise
1 teaspoon coriander leaves
1 teaspoon fennel seeds
1 teaspoon cloves
1 teaspoon black peppercorns
1 teaspoon pink peppercorns
1 teaspoon salt
1/2 stick cinnamon
Pinch red pepper flakes
1/2 cup small diced watermelon rind
1/2 cup white balsamic vinegar
3 sprigs mint
2 tablespoons shallot, minced
1 teaspoon freshly chopped mint leaves
1 teaspoon freshly chopped cilantro leaves
Salt and freshly ground black pepper
1/4 cup grapeseed oil
1 small watermelon rind peeled, flesh cut into medium dice
1/4 cup rum (recommended: Sailor Jerry)
6 ounces jumbo lump blue crabmeat
3/4 pounds mizuna
3 radishes, shaved

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.

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