Best Crab Melon Salad Recipes

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

Ingredients

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.

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

Ingredients

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

CRAB & MELON SALAD

Crab & melon salad image

This elegant seafood starter is sure to impress - buy freshly picked crab meat or see our step-by-step guide to preparing a whole crab

Provided by Monica Galetti

Categories Starter

Time 26m

Number Of Ingredients 14

Ingredients

100g picked white crabmeat (see step-by-step to prepare a fresh crab)
½ red chilli , finely chopped
6 drops of Tabasco
juice 1 lime
1 tbsp snipped chives
1 small fennel bulb with fronds
½ small loaf of rustic wholemeal bread , unsliced
2 tbsp extra virgin olive oil , plus extra for drizzling
1 very ripe avocado
large knob of butter
175g watermelon , cut into small cubes
175g cantaloupe melon , diced into 1cm cubes
1 preserved lemon , very finely diced
1 tbsp lemon juice

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.

Nutrition Facts : Calories 436 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium

SPICY CRAB AND MELON SALAD

Spicy Crab and Melon Salad image

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1/3 cup mayonnaise
2 tablespoons chopped fresh tarragon plus sprigs for garnish
1 tablespoon fresh lemon juice
2 1/2 teaspoons Old Bay seasoning or other seafood seasoning, divided
2 1/2 cups fresh lump crabmeat, picked over (about 12 ounces)
1 large cantaloupe, quartered, seeded (about 4 pounds)

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.