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Melon And Crab Salad
.jpg "Melon And Crab Salad")
Ingredients
450g/1 lb fresh crabmeat
120ml/4 fl oz/ ½ cup mayonnaise
45ml/3 tbsp soured cream or natural yogurt
30ml/2 tbsp olive oil
30ml/2 tbsp lemon or lime juice
2-3 spring onions, finely clopped
30ml/2 tbsp finely chopped fresh coriander
1.25ml/ ¼ tsp cayenne pepper
1 ½ cantaloupe or small honeydew melons
3 chicory heads
Salt and black pepper
Fresh coriander sprigs, to garnish
Details
Serves: 6
Method
Pick over the crabmeat very carefully, removing any bits of shell or cartilage. Leave the pieces of crabmeat as large as possible.
In a medium-size mixing bowl, combine all the other ingredients except the melons and the chicory heads and season to taste. Mix everything together well, then fold in the crabmeat and mix carefully.
Halve the cantaloupe or honeydew melons and remove and discard all the seeds. Cut the melons into thin slices, then remove the rind.
Arrange the salad on six individual serving plates, making a decorative design with the melon slices and the whole chicory leaves. Place a mound of dressed crabmeat on to each serving plate and garnish the salads with fresh sprigs of coriander.
In a medium-size mixing bowl, combine all the other ingredients except the melons and the chicory heads and season to taste. Mix everything together well, then fold in the crabmeat and mix carefully.
Halve the cantaloupe or honeydew melons and remove and discard all the seeds. Cut the melons into thin slices, then remove the rind.
Arrange the salad on six individual serving plates, making a decorative design with the melon slices and the whole chicory leaves. Place a mound of dressed crabmeat on to each serving plate and garnish the salads with fresh sprigs of coriander.
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