Curried Crab and Watermelon Salad with Arugula
Curried Crab and Watermelon Salad with Arugula
Curried Crab and Watermelon Salad with Arugula
© Frances Janisch
Curried Crab and Watermelon Salad with Arugula
-
TOTAL TIME:
35 MIN
- SERVINGS: 4
- Fast
- Healthy
- Staff Favorite
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped Granny Smith apple
- 1 tablespoon finely chopped onion
- 1 1/2 teaspoons mild curry powder
- Pinch of saffron threads, crumbled (optional)
- 1 teaspoon water
- 1/2 cup mayonnaise
- 1 tablespoon finely chopped cilantro
- 1 tablespoon finely chopped mint
- Salt and freshly ground pepper
- 1 pound jumbo lump crabmeat, picked over
- Four 1/2-inch-thick half-round watermelon slices from a large watermelon, rind removed
- 2 tablespoons plus 1 teaspoon fresh lime juice
- 1 bunch of arugula (5 ounces), large stems discarded
Directions
- In a small saucepan, heat 1 tablespoon of the olive oil until shimmering. Add the apple, onion, curry and saffron and cook over moderate heat until the onion is softened, about 5 minutes. Remove from the heat and stir in the water; let cool.
- Scrape the mixture into a mini-processor. Add the mayonnaise and process until smooth. Transfer the curried mayonnaise to a medium bowl, add the cilantro and mint and season with salt and pepper. Gently fold the crabmeat into the curried mayonnaise.
- Cut each slice of watermelon into 2 triangles and transfer to plates. Season the watermelon with salt and pepper and sprinkle each serving 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 olive oil and season with salt and pepper. Arrange the arugula on the plates and serve.
Notes
Cooking Club Tip:
To make this salad easier to eat, serve it with seedless watermelon. To make it more colorful, use pink-fleshed and yellow-fleshed watermelons.
Curried Crab and Watermelon Salad with Arugula
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