Curried Crab and Watermelon Salad with Arugula

Name: Curried Crab and Watermelon Salad with Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons finely chopped Granny Smith apple; 1 tablespoon finely chopped onion; 1 1/2 teaspoons mild curry powder; Pinch of saffron threads, crumbled; 1/2 cup mayonnaise; 1 tablespoon finely chopped cilantro; 1 tablespoon finely chopped mint; Salt; Freshly ground pepper; 1 pound jumbo lump crabmeat, picked over; Four 1/2-inch-thick half-round watermelon slices from a large watermelon, rind removed; 2 tablespoons plus 1 teaspoon fresh lime juice; 5 ounces arugula

Servings: persons

3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped Granny Smith apple
1 tablespoon finely chopped onion
1 1/2 teaspoons mild curry powder
Pinch of saffron threads, crumbled
1/2 cup mayonnaise
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint
Salt
Freshly ground pepper
1 pound jumbo lump crabmeat, picked over
Four 1/2-inch-thick half-round watermelon slices from a large watermelon, rind removed
2 tablespoons plus 1 teaspoon fresh lime juice
5 ounces arugula

1
In a saucepan, heat 1 tablespoon of the oil.
2
Add the apple, onion, curry and saffron and cook over moderate heat until the onion is softened, 5 minutes.
3
Remove from the heat and stir in 1 teaspoon of water; let cool.
4
Scrape the mixture into a mini food processor.
5
Add the mayonnaise and process.
6
Transfer the mayonnaise to a bowl and add the cilantro and mint.
7
Season with salt and pepper, then fold in the crabmeat.
8
Cut each slice of watermelon into 2 triangles and transfer to 4 plates.
9
Season with salt and pepper and sprinkle each plate with 1 teaspoon of lime juice.
10
Mound the crab salad on the watermelon.
11
In another bowl, toss the arugula with the remaining 1 tablespoon of lime juice and the remaining 2 tablespoons of oil and season with salt and pepper.
12
Arrange the arugula on the plates and serve.

312

kcal

Calories

Fat

Carbs

Fat Carbs

* 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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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 extra-virgin olive oil, 2 tablespoons finely chopped Granny Smith apple, 1 tablespoon finely chopped onion, 1 1/2 teaspoons mild curry powder, and more.

Yes, Curried Crab and Watermelon Salad with Arugula 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!