Thursday, April 4, 2013

Curry Crab and Watermelon Salad


This Caribbean style salad combines crabs, curry, watermelon, apples and arugula in a refreshing light salad that's perfect for a warm summer day.

The simple curry sauce is made by sauteing onions, tangy apples, curry powder and saffron in olive oil. The curry mixture is then processed in a food processor with mayonnaise to create a smooth sauce.  Fold in the crab meat and plate with arugula, watermelon and squirt of lime juice to serve.

Tips: Instead of crab meat, try this dish with lobster meat. To create a similar dish that would be easier on the wallet, try it with imitation crab meat.  The curry sauce does a good job of flavoring these types of meat.

Servings: 4
Prep Time: 10 minutes
Cooking Time:  30 minutes

Ingredients:

3 Tablespoons Olive oil
1/2 cup Onions chopped
1/2 cup Granny Smith Apple chopped
2 Teaspoons Yellow Curry
Pinch Saffron
1/2 cup Mayonnaise
1 Tablespoon Cilantro chopped
1 Tablespoon Mint chopped
1 lb. Crab Meat
1/2 lb. Watermelon cut into large triangles
2 cups Arugula
Lime juice

Step 1: Heat the olive oil in a small skillet. Add the onions, apple, saffron and curry to the pan. Saute at medium high heat until onions are soft (5 minutes). Remove from heat and let cool for 2 minutes.

Step 2: Transfer the curry mixture to a food processor. Add the mayonnaise and process until liquified. Transfer to a large bowl. Add the cilantro and mint and stir until well combined. Add salt and pepper if needed. Fold in the crab meat until well coated.
Step 3: Place slices of watermelon on each serving plate. Toss arugula on the watermelon topped with the  curry crab meat. Add teaspoon of lime juice and salt & pepper to taste. Serve.

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