Crab & melon salad
Try this refreshing crab and melon salad for a burst of flavors. The sweetness of melon perfectly complements the savory crab, creating a delightful culinary experience.
Ingredients:
- 100g picked white crabmeat (see step-by-step to prepare a fresh crab)
- ½ red chilli, finely chopped
- 6 drops of Tabasco
- juice 1 lime
- 1 tbsp snipped chives
- 1 small fennel bulb with fronds
- ½ small loaf of rustic wholemeal bread, unsliced
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 1 very ripe avocado
- large knob of butter
- 175g watermelon, cut into small cubes
- 175g cantaloupe melon, diced into 1cm cubes
- 1 preserved lemon, very finely diced
- 1 tbsp lemon juice
Instructions:
- Preheat the oven to 200C/180C fan/gas 6. Combine the crab meat with the chopped chilli, a small amount of Tabasco sauce, half of the lime juice, and the chives, adjusting the flavor to your liking. Keep any fennel fronds for later use. Use a mandolin or a sharp knife to thinly slice the fennel, then soak in a bowl of cold water with some ice cubes.Slice the bread thinly and place the slices on a baking sheet. Drizzle with a bit of oil and bake for 2-3 minutes until crispy. Blend the avocado in a small food processor bowl until it reaches a smooth consistency. Add a small amount of Tabasco sauce, the remaining lime juice, and some seasoning, then blend again.In a skillet, melt the butter and add the melon cubes once the butter is foamy. Cook gently for 2-3 minutes until warm and slightly tender. Let it cool slightly. Drain the fennel slices and combine with preserved lemon, oil, lemon juice, and seasoning.When ready to serve, transfer the avocado cream into a piping bag. Cut the tip and pipe swirls onto the plates. Arrange the fennel slices on the plates in a line. Top them with the crab mixture and insert three or four slices of baked bread at intervals to stand them up. Garnish with the reserved fennel fronds and scatter the melon around the plates.
Summary:
- Calories: 1516 kcal
- Fat: 94 g
- Protein: 44 g
- Carbs: 144 g
- Potassium: 3117 mg
- Magnesium: 241 mg