Watermelon and Crab Salad Recipe

Name: Watermelon and Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine all ingredients except for the rind in a small saucepot, simmer for 5 minutes.
2
Add rind, let steep for 5 minutes.
3
Pour into a bowl and cool over an ice bath.
4
In a small sauce pan heat the vinegar and add the mint sprigs.
5
Reduce by half.
6
Add the remaining ingredients, except the oil and cool.
7
Remove the mint sprigs.When cool whisk in the oil.
8
Toss the watermelon and rum together, set aside.
9
Toss the crab in half of the vinaigrette.
10
Toss the greens and radishes in 1/3 to 1/2 of the vinaigrette.
11
Place the greens and watermelon on the plate, sprinkle with pickled watermelon rind, and top with the crabmeat.
12
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
13
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.

163

kcal

Calories

Carbs

Protein

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.

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 24 ingredients. The key ingredients include: 1 1/2 cups apple cider vinegar, 1/2 cup sugar, 1 star anise, 1 teaspoon coriander leaves, and more.

Yes, Watermelon and Crab Salad 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!

Watermelon and Crab Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions