Jumbo Lump Crab Salad With Seared Watermelon
Jumbo Lump Crab Salad With Seared Watermelon
Here's a refreshing, seasonal starter for an elegant dinner party. Searing watermelon caramelizes some of its sugar and brings out its sweet flavor, and a simple spice mix accentuates it further. Store any extra vinaigrette for another salad.
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Click here to see 9 Cool and Creative Ways to Cook with Watermelon.
Servings
1
Ingredients
- 1/4 cup chopped pineapple
- 1/2 bunch cilantro
- 1 cup extra-virgin olive oil
- 1/4 cup rice-wine vinegar
- 1/4 cup orange juice
- juice of 1 lime
- 1 avocado, peeled and pitted
- 2 tablespoon greek yogurt
- juice of 1 lime
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1 tablespoon cayenne
- 1 1/2 tablespoon sugar
- 1 1/2 tablespoon salt, plus more to taste
- 1 tablespoon olive oil
- one 4-ounce piece seedless watermelon, cut into a rectangle
- 4 ounce jumbo lump crab
- 4 sprigs cilantro, for garnish
- pepper, to taste
- 4 baby heirloom tomatoes, halved
Directions
- Combine all of the ingredients in a blender and blend until incorporated. Pour out into a small bowl and set aside. Clean out the blender.
- Combine all of the ingredients in a blender and blend until smooth. Pour out into a small bowl and set aside. Clean out the blender.
- Combine the cayenne, sugar, and 1 ½ tablespoons salt in a bowl to make the spice mix and set aside.
- Heat the olive oil in a sauté pan over high heat. Dip the watermelon in 1 teaspoon of the spice mix and sear until caramelized on only one side, about 3 minutes. Remove from the heat. Toss the crab with the cilantro and 1 ounce of the vinaigrette. Season with salt and pepper, to taste.
- Place the watermelon in the center of a plate and place the crabmeat on top of the watermelon. Place 1 tablespoon of the avocado purée on each side of the watermelon and top with the baby tomatoes. Garnish with the cilantro sprigs.