Curried Crab and Watermelon Salad with Arugula

Name: Curried Crab and Watermelon Salad with Arugula
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams arugula; 1 Tbsp finely chopped cilantro; 2 teaspoons mild curry powder; 2 Tbsps finely chopped Granny Smith apple; 2 Tbsps fresh lime juice; 454 grams lump crabmeat, picked over; 118 milliliters mayonnaise; 1 Tbsp finely chopped mint; 3 Tbsps extra-virgin olive oil; 1 Tbsp finely chopped onion; 4 servings Freshly ground pepper; 1 pinch Pinch of saffron threads, crumbled; 4 servings Salt; 5 inches thick half-round watermelon slices from a large watermelon, rind removed

You can never have too many main course recipes, so give Curried Crab and Watermelon Salad with Arugulan a try. This recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 399 calories, 22g of protein, and 33g of fat per serving. This recipe serves 4. It is perfect for Summer. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up olive oil, salt, lime juice, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In a saucepan, heat 1 tablespoon of the oil.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the apple, onion, curry and saffron and cook over moderate heat until the onion is softened, 5 minutes.

Ingredients you will need

Saffron

Apple

Curry Powder

Onion

Remove from the heat and stir in 1 teaspoon of water; let cool.

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Water

Scrape the mixture into a mini food processor.

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Food Processor

Add the mayonnaise and process.

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Mayonnaise

Transfer the mayonnaise to a bowl and add the cilantro and mint. Season with salt and pepper, then fold in the crabmeat.

Ingredients you will need

Salt And Pepper

Mayonnaise

Cilantro

Crabmeat

Mint

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Bowl

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.

Ingredients you will need

Salt And Pepper

Lime Juice

Watermelon

Arugula

Crab

Cooking Oil

Equipment you will use

Bowl

Equipment

Sauce Pan

Food Processor

Bowl

Ingredients

Servings:

142grams

arugula 1Tbsp

finely chopped cilantro 2teaspoons

mild curry powder 2Tbsps

finely chopped Granny Smith apple 2Tbsps

fresh lime juice 454grams

lump crabmeat, picked over 118milliliters

mayonnaise 1Tbsp

finely chopped mint 3Tbsps

extra-virgin olive oil 1Tbsp

finely chopped onion 4servings

Freshly ground pepper 1pinch

Pinch of saffron threads, crumbled 4servings

Salt 5inches

thick half-round watermelon slices from a large watermelon, rind removed

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.