Best Melon Stuffed With Crab Salad Recipes

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.

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.

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.