Spicy Crab And Melon Salad Food

SPICY MELON SALAD

Steps:

• Whisk 1 tablespoon each brown sugar and vegetable oil, 1/2 tablespoon fish sauce, 1 teaspoon Sriracha and the zest and juice of 1 lime. Drizzle over 1/2 each sliced cantaloupe and honeydew melon. Top with 2 tablespoons each chopped peanuts, cilantro and mint.

CRAB & MELON SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the crabmeat with the chilli, a few drops of Tabasco, half the lime juice and the chives, to taste. Reserve any fennel fronds and set aside. Use a mandolin or a very sharp knife to thinly slice the fennel, then place in a bowl of cold water with a few ice cubes in it.
• Cut the bread into wafer-thin slices and place on a baking tray. Drizzle with a little oil and bake for 2-3 mins or until crisp. Blitz the avocado in the small bowl of a food processor until smooth. Add a few drops of Tabasco, the rest of the lime juice and some seasoning, and blitz again.
• Melt the butter in a frying pan and, once foaming, add the cubes of melon. Cook gently for 2-3 mins until warmed through and slightly softened. Set aside to cool a little. Drain the fennel and mix with the preserved lemon, oil, lemon juice and some seasoning.
• To serve, transfer the avocado cream to a piping bag. Snip off the end and pipe swirls onto the plates. Divide the fennel slices between the plates, arranging them in a line. Top with the crab mixture and poke three or four bread wafers in at intervals, so that they stand up. Top with the reserved fennel fronds, then scatter the melon around the plates.

SWEET AND SPICY MELON SALAD

Steps:

• Add the agave, lime juice, cayenne pepper and salt to a large bowl and whisk to combine. Add the cantaloupe and honeydew to the bowl along with the mint leaves and toss to coat with the dressing. Serve as is, or for a more intense flavor, refrigerate for a few hours and up to overnight and toss again before serving.

CRAB AND MELON SALAD

Steps:

• Mix all of the salad ingredients together, tossing gently.
• Chill at least 1 hour.
• Combine the dressing ingredients and mix well.
• Pour the dressing over the salad and toss gently.
• Serve immediately.

SPICY MELON SALAD

Steps:

• Shingle the cantaloupe half-moons and watermelon wedges on a platter. Crush the chiles and sprinkle them over the melons. Season with the salt. Scatter with the arugula. Drizzle the olive oil and lime juice over the top.

WATERMELON AND CRAB SALAD

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.;
• 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.;
• 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.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CRAB (SURIMI) AND MELON SALAD

Steps:

• Put the crab meat or surimi, lime juice, rice, mayonnaise, sour cream, and salt and pepper into a bowl and stir until well mixed.
• Add the melon and stir gently until combined. Serve immediately or refrigerate for up to several hours.
• Serve on a bed of lettuce -- or mix the lettuce in with the rest of the salad before serving.
• Step 1 can be done the day before serving, if desired, and the mixture stored in the refrigerator.
• This makes 2 or 3 main dish servings or 5 or 6 side salad servings.

SPICY THAI WATERMELON WITH CRAB

Steps:

• Peel watermelon, and cut the flesh into large chunks. Put them in a food processor along with tomatoes, garlic, lime juice, minced fresh hot chili (like Thai or serrano) and fish sauce (both to taste). Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going. Chill in the fridge. After pouring the soup into bowls, top with a small mound of lump crabmeat. Garnish: Fresh cilantro.

SPICY CRAB SALAD

Steps:

• In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.