Zippy Crab & Melon Salad Recipe

Name: Zippy Crab & Melon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRAB SALAD; 3 cups cooked lump crab meat; 4 green onions, thinly sliced; 2 tablespoons fresh lemon juice; 2/3 cup Greek yogurt; 1 teaspoon coarse ground salt; 1 teaspoon coarse ground pepper; PICKLED PEPPER VINAIGRETTE; 2 cups fresh watermelon juice *[see note below]; 1/2 cup white wine vinegar; 1/4 cup granulated sugar; 2 fresh jalapenos, thinly sliced crosswise [use a mandolin if you have one]; 1/4 cup extra virgin olive oil; 2 tablespoons honey; 1 tablespoon Dijon mustard; 1 teaspoon coarse ground salt; 1 teaspoon coarse ground pepper; 6 cups mixed melon balls [cantaloupe, honeydew, watermelon]; 6 red radishes, thinly sliced [use a mandolin if you have one]; 1-1/2 cups baby arugula, roughly torn

Servings: persons

CRAB SALAD
3 cups cooked lump crab meat
4 green onions, thinly sliced
2 tablespoons fresh lemon juice
2/3 cup Greek yogurt
1 teaspoon coarse ground salt
1 teaspoon coarse ground pepper
PICKLED PEPPER VINAIGRETTE
2 cups fresh watermelon juice *[see note below]
1/2 cup white wine vinegar
1/4 cup granulated sugar
2 fresh jalapenos, thinly sliced crosswise [use a mandolin if you have one]
1/4 cup extra virgin olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon coarse ground salt
1 teaspoon coarse ground pepper
6 cups mixed melon balls [cantaloupe, honeydew, watermelon]
6 red radishes, thinly sliced [use a mandolin if you have one]
1-1/2 cups baby arugula, roughly torn

1
In a medium mixing bowl, mix together crab, green onions, lemon juice, yogurt, salt and pepper. Cover with plastic wrap and refrigerate until needed.
2
Place 1 cup of watermelon juice, 1/4 cup vinegar and sugar in a 2-quart saucepan over medium high heat. Bring to boil, stirring to dissolve sugar. Add jalapeno and reduce heat to medium low. Simmer for 5 minutes. Drain peppers, reserving cooking liquid, and cool to room temperature.
3
Whisk together cooled pepper cooking liquid, remaining watermelon juice, olive oil, honey, mustard, salt and pepper until well mixed. Stir in pickled jalapeno.
4
For each serving, mound 1/2 cup of crab salad in the center of a shallow bowl. Place 1 cup of melon balls around crab salad. Sprinkle 1 thinly sliced radish over plate, and top with 1/4 cup baby arugula. Drizzle enough vinaigrette over plate to pool slightly around salad. Serve immediately.
5
* NOTE: If you do not have a juicer, use a wooden spoon or metal ladle to press cut watermelon pieces through a fine mesh strainer into a measuring cup or bowl to catch juice. Discard solids.

1388

kcal

Calories

Fat

326

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: CRAB SALAD, 3 cups cooked lump crab meat, 4 green onions, thinly sliced, 2 tablespoons fresh lemon juice, and more.

Yes, Zippy Crab & Melon 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.

Zippy Crab & Melon Salad

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