Jumbo Lump Crab Salad With Seared Watermelon

2 from 1 ratings

Here's a refreshing, seasonal starter for an elegant dinner party. Searing watermelon caramelizes some of its sugar and brings out its sweet flavor, and a simple spice mix accentuates it further. Store any extra vinaigrette for another salad. See all salad recipes. Click here to see 9 Cool and Creative Ways to Cook with Watermelon.

Servings

servings

Ingredients

1/4 cup chopped pineapple
1/2 bunch cilantro
1 cup extra-virgin olive oil
1/4 cup rice-wine vinegar
1/4 cup orange juice
juice of 1 lime
1 avocado, peeled and pitted
2 tablespoon greek yogurt
juice of 1 lime
1/2 teaspoon cayenne
1/2 teaspoon salt
1 tablespoon cayenne
1 1/2 tablespoon sugar
1 1/2 tablespoon salt, plus more to taste
1 tablespoon olive oil
one 4-ounce piece seedless watermelon, cut into a rectangle
4 ounce jumbo lump crab
4 sprigs cilantro, for garnish
pepper, to taste
4 baby heirloom tomatoes, halved

Directions

Combine all of the ingredients in a blender and blend until incorporated. Pour out into a small bowl and set aside. Clean out the blender.
Combine all of the ingredients in a blender and blend until smooth. Pour out into a small bowl and set aside. Clean out the blender.
Combine the cayenne, sugar, and 1 ½ tablespoons salt in a bowl to make the spice mix and set aside.
Heat the olive oil in a sauté pan over high heat. Dip the watermelon in 1 teaspoon of the spice mix and sear until caramelized on only one side, about 3 minutes. Remove from the heat. Toss the crab with the cilantro and 1 ounce of the vinaigrette. Season with salt and pepper, to taste.
Place the watermelon in the center of a plate and place the crabmeat on top of the watermelon. Place 1 tablespoon of the avocado purée on each side of the watermelon and top with the baby tomatoes. Garnish with the cilantro sprigs.