© Con Poulos
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4

In this easy yet sophisticated recipe, chef Daniel Boulud pairs a curry-spiced crab salad with sweet watermelon and bright cilantro and mint. Slideshow: Salads with Seafood

How to Make It

Step 1    

In a saucepan, heat 1 tablespoon of the oil. Add the apple, onion, curry and saffron and cook over moderate heat until the onion is softened, 5 minutes. Remove from the heat and stir in 1 teaspoon of water; let cool.

Step 2    

Scrape the mixture into a mini food processor. Add the mayonnaise and process. Transfer the mayonnaise to a bowl and add the cilantro and mint. Season with salt and pepper, then fold in the crabmeat.

Step 3    

Cut each slice of watermelon into 2 triangles and transfer to 4 plates. Season with salt and pepper and sprinkle each plate with 1 teaspoon of lime juice. Mound the crab salad on the watermelon. In another bowl, toss the arugula with the remaining 1 tablespoon of lime juice and the remaining 2 tablespoons of oil and season with salt and pepper. Arrange the arugula on the plates and serve.

Suggested Pairing

Dry, fruit-forward Provençal rosé.

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