Crab and Cantaloupe Salad with Ginger and Mint Dres

Name: Crab and Cantaloupe Salad with Ginger and Mint Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons shavings of fresh coconut, optional; 1 cantaloupe, quartered, seeded and peeled; 1/2 cucumber, peeled; 1/2 small red onion, very finely sliced; 1/4 cup mint leaves, chopped; 1 thumb-size piece fresh ginger, peeled and sliced into fine matchsticks; 2 long red chilies, seeded and finely sliced; 2 stalks lemon grass, tender portion at base only, trimmed and finely sliced; 2 tablespoons fish sauce; 3 tablespoons lime juice; 2 tablespoons coconut cream; 1 1/2 tablespoons palm sugar or brown sugar; 1/2 pound fresh white crab meat; 2 tablespoons unsalted peanuts, toasted and crushed

Servings: persons

3 tablespoons shavings of fresh coconut, optional
1 cantaloupe, quartered, seeded and peeled
1/2 cucumber, peeled
1/2 small red onion, very finely sliced
1/4 cup mint leaves, chopped
1 thumb-size piece fresh ginger, peeled and sliced into fine matchsticks
2 long red chilies, seeded and finely sliced
2 stalks lemon grass, tender portion at base only, trimmed and finely sliced
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons coconut cream
1 1/2 tablespoons palm sugar or brown sugar
1/2 pound fresh white crab meat
2 tablespoons unsalted peanuts, toasted and crushed

1
If using coconut, heat the oven to 325 degrees.
2
Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes.
3
Set aside.
4
Cut the cantaloupe into thin slices.
5
Using a vegetable peeler, pare the cucumber into long strips, discarding the core.
6
Place on a serving platter, add red onion and mint, and toss.
7
Finely dice half the ginger and chilies and place in a bowl.
8
Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend.
9
Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
10
To assemble: Scatter the crab on the salad and spoon the dressing over it.
11
Top with remaining ginger and chilies, coconut, if using, and peanuts.
12
Serve immediately.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons shavings of fresh coconut, optional, 1 cantaloupe, quartered, seeded and peeled, 1/2 cucumber, peeled, 1/2 small red onion, very finely sliced, and more.

Yes, Crab and Cantaloupe Salad with Ginger and Mint Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crab and Cantaloupe Salad with Ginger and Mint Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions