Zippy Crab & Melon Salad

1. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.