Ingredients

• 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.