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Jumbo Lump Crab Salad with Seared Watermelon

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Jumbo Lump Crab Salad with Seared Watermelon

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.

Ingredients

For the citrus vinaigrette

  • 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

For the avocado purée

  • 1 avocado, peeled and pitted
  • 2 Tablespoons Greek yogurt
  • Juice of 1 lime
  • 1/2 Teaspoon cayenne
  • 1/2 Teaspoon salt

For the salad

  • 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 Ounces jumbo lump crab
  • 4 sprigs cilantro, for garnish
  • Pepper, to taste
  • 4 baby heirloom tomatoes, halved

Directions

For the citrus vinaigrette

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.

For the avocado purée

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.

For the salad

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.