Jumbo Lump Crab Salad With Seared Watermelon

Jumbo Lump Crab Salad With Seared Watermelon
2 (1 ratings)
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. See all salad recipes. 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
  1. 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.
  2. 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.
  3. Combine the cayenne, sugar, and 1 ½ tablespoons salt in a bowl to make the spice mix and set aside.
  4. 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.
  5. 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.