• Fast
• Healthy
• Staff Favorite

Ingredients

1. 3 tablespoons extra-virgin olive oil
2. 2 tablespoons finely chopped Granny Smith apple
3. 1 tablespoon finely chopped onion
4. 1 1/2 teaspoons mild curry powder
5. Pinch of saffron threads, crumbled (optional)
6. 1 teaspoon water
7. 1/2 cup mayonnaise
8. 1 tablespoon finely chopped cilantro
9. 1 tablespoon finely chopped mint
10. Salt and freshly ground pepper
11. 1 pound jumbo lump crabmeat, picked over
12. Four 1/2-inch-thick half-round watermelon slices from a large watermelon, rind removed
13. 2 tablespoons plus 1 teaspoon fresh lime juice
14. 1 bunch of arugula (5 ounces), large stems discarded

Directions

1. 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. 
2. 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. 
3. 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.