Spicy Thai Watermelon With Crab Food

SPICY WATERMELON

Spicy Watermelon image

This Latino dish makes a refreshing summer snack with a surprising combination of flavors! Children love it.

Provided by feverdream

Categories Salad Fruit Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 7

Ingredients

¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 cups cubed seeded watermelon
½ lime, juiced

Steps:

Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.
Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.1 g, Sodium 296.3 mg, Sugar 9.6 g

SPICY THAI WATERMELON WITH CRAB

Spicy Thai Watermelon With Crab image

Provided by Mark Bittman

Categories easy, soups and stews

Time 10m

Number Of Ingredients 9

Ingredients

1 small watermelon (about 3 pounds)
2 ripe tomatoes
1 minced garlic clove
2 tablespoons lime juice
Minced fresh hot chili (like Thai or serrano) (to taste)
Fish sauce (to taste)
A few ice cubes
Small mound of lump crabmeat
Fresh cilantro

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.

SHRIMP AND CRAB MEAT WITH RICE

Shrimp and Crab Meat With Rice image

Make and share this Shrimp and Crab Meat With Rice recipe from Food.com.

Provided by Eric R.

Categories Healthy

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon granulated garlic
2 1/2 cups chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper (to taste)
2 teaspoons Tabasco sauce
1 1/2 lbs shrimp, peeled and deveined
1 1/2 lbs lump crabmeat
1/4 cup green onion, chopped
1/4 cup fresh parsley or 1 1/2 tablespoons dried parsley
3 cups cooked basmati rice or 3 cups brown rice

Steps:

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
Serve over rice.

CURRIED CRAB AND WATERMELON SALAD WITH ARUGULA

Curried Crab and Watermelon Salad With Arugula image

Make and share this Curried Crab and Watermelon Salad With Arugula recipe from Food.com.

Provided by xtine

Categories Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons extra virgin olive oil
2 tablespoons granny smith apples, finely chopped
1 tablespoon onion, finely chopped
1 1/2 teaspoons mild curry powder
1 pinch saffron thread, crumbled
1 teaspoon water
1/2 cup mayonnaise
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint
salt & freshly ground black pepper
1 lb lump crabmeat, picked over
4 slices watermelon, half inch thick, rind removed
2 tablespoons fresh lime juice
1 teaspoon fresh lime juice
1 bunch arugula, washed and dried

Steps:

In a small saucepan, heat 1 tablespoon of the olive oil until shimmering. Add the apple, onion, curry and saffron and cook over moderate heat until the onion is softened, about 5 minutes. Remove from the heat and stir in the water; let cool.
Scrape the onion-curry mixture into a food processor. Add the mayonnaise and process until smooth. Transfer the curried mayonnaise to a medium bowl, add the cilantro and mint. Gently fold the crabmeat into the curried mayonnaise and season with salt and pepper.
Cut each slice of watermelon into triangles and transfer to plates. Season the watermelon with salt and pepper and sprinkle with 1 teaspoon lime juice. Mound the crab salad on top of the watermelon triangles.
In another bowl, toss the arugula with the remaining 1 tablespoon of lime juice and the remaining 2 tablespoons of olive oil and season with salt and pepper. Place on top of the crabmeat and serve.

Nutrition Facts : Calories 422.8, Fat 21.9, SaturatedFat 3.1, Cholesterol 93.7, Sodium 641.3, Carbohydrate 31.8, Fiber 1.7, Sugar 20.3, Protein 27.5

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