Crab And Melon Salad Food

WATERMELON AND CRAB SALAD

Watermelon and Crab Salad image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 1/2 cups apple cider vinegar
1/2 cup sugar
1 star anise
1 teaspoon coriander leaves
1 teaspoon fennel seeds
1 teaspoon cloves
1 teaspoon black peppercorns
1 teaspoon pink peppercorns
1 teaspoon salt
1/2 stick cinnamon
Pinch red pepper flakes
1/2 cup small diced watermelon rind
1/2 cup white balsamic vinegar
3 sprigs mint
2 tablespoons shallot, minced
1 teaspoon freshly chopped mint leaves
1 teaspoon freshly chopped cilantro leaves
Salt and freshly ground black pepper
1/4 cup grapeseed oil
1 small watermelon rind peeled, flesh cut into medium dice
1/4 cup rum (recommended: Sailor Jerry)
6 ounces jumbo lump blue crabmeat
3/4 pounds mizuna
3 radishes, shaved

Steps:

Combine all ingredients except for the rind in a small saucepot, simmer for 5 minutes. Add rind, let steep for 5 minutes. Pour into a bowl and cool over an ice bath.
Mint Vinaigrette: In a small sauce pan heat the vinegar and add the mint sprigs. Reduce by half. Add the remaining ingredients, except the oil and cool. Remove the mint sprigs.When cool whisk in the oil.
To Assemble: Toss the watermelon and rum together, set aside. Toss the crab in half of the vinaigrette. Toss the greens and radishes in 1/3 to 1/2 of the vinaigrette. Place the greens and watermelon on the plate, sprinkle with pickled watermelon rind, and top with the crabmeat.

MARINATED CRAB SALAD

Marinated Crab Salad image

Provided by Alton Brown

Categories main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup olive oil
1 cup red wine vinegar
2 large garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped parsley, leaves
1/4 cup chopped fresh tarragon
1/2 pound cooked lump or back fin crabmeat
1/2 pound cooked special crabmeat
6 cups mixed greens
4 to 6 lemon wedges

Steps:

In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.
Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.

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