Crabmeat Salad In Halved Honedew Melons Recipes

SWEET AND SPICY MELON SALAD

Steps:

• Add the agave, lime juice, cayenne pepper and salt to a large bowl and whisk to combine. Add the cantaloupe and honeydew to the bowl along with the mint leaves and toss to coat with the dressing. Serve as is, or for a more intense flavor, refrigerate for a few hours and up to overnight and toss again before serving.

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.

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.

CHICKEN AND MELON SALAD

Steps:

• Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
• Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
• In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.