Best 11 Crab And Cantaloupe Salad With Ginger And Mint Dressing Recipes

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A delectable salad combining the sweet and savory flavors of crab and cantaloupe is transformed into an unforgettable dish with the addition of a zesty ginger and refreshing mint dressing. This salad is a perfect balance of flavors and textures, making it an ideal light meal or side dish that is both easy to prepare and visually appealing.

Let's cook with our recipes!

CRAB AND CANTALOUPE SALAD WITH GINGER AND MINT DRESSING



Crab and Cantaloupe Salad with Ginger and Mint Dressing image

Provided by Alice Hart

Categories     salads and dressings

Time 35m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons shavings of fresh coconut, optional
1 cantaloupe, quartered, seeded and peeled
1/2 cucumber, peeled
1/2 small red onion, very finely sliced
1/4 cup mint leaves, chopped
1 thumb-size piece fresh ginger, peeled and sliced into fine matchsticks
2 long red chilies, seeded and finely sliced
2 stalks lemon grass, tender portion at base only, trimmed and finely sliced
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons coconut cream
1 1/2 tablespoons palm sugar or brown sugar
1/2 pound fresh white crab meat
2 tablespoons unsalted peanuts, toasted and crushed

Steps:

  • If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
  • Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
  • Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
  • To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 704 milligrams, Sugar 11 grams, TransFat 0 grams

CRAB WITH CANTALOUPE AND CAVIAR - SEA SALAD



Crab with Cantaloupe and Caviar - Sea Salad image

Categories     Salad     Shellfish     Appetizer     Side     No-Cook     Lunch     Seafood     Crab     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 15

Colvin Vinaigrette
2 tablespoons champagne vinegar
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup canola oil
Salt and freshly ground black pepper
Salad
2 pounds fresh crabmeat, cooked, shelled, and picked
2 tablespoons mayonnaise
1 bunch chives, chopped
Fine sea salt and freshly ground black pepper
1 Tuscan cantaloupe, peeled, seeded, and cut into chunks
2 avocados, peeled, seeded, and sliced
1 ounce caviar (Sturgeon royal)

Steps:

  • To make the vinaigrette, whisk together the vinegar, shallot, and mustard in a bowl. Slowly pour in the oils, whisking until emulsified. Season with salt and pepper.
  • Squeeze any excess water out of the crabmeat. Place the crab in a mixing bowl with the mayonnaise, vinaigrette, and chives, and season with salt and pepper. Mix together well and set aside. Purée the cantaloupe in a blender.
  • For each serving, place 2 tablespoons of the cantaloupe purée in the center of the plate. Place a ring mold on top and fill with a layer of sliced avocado and then crab. Place a dollop of caviar on top of the crab to complete.

CRAB SALAD WITH MANGO AND MINT



Crab Salad with Mango and Mint image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 8

7 ounces fresh crab meat
1 ripe mango
4 pink radishs. sliced
1 sprig mint, leaves cut fine julienne
1 lemon, juiced
2 ounces olive oil
Salt and pepper
1 pint mesclun

Steps:

  • Clean the crab meat to remove all the remaining shells. Add the mango that you have cut into very small dice, radishes and the fresh mint. Mix the lemon juice with the olive oil to obtain the vinaigrette and season it to taste with ssalt and pepper. Mix some of it with the crab and keep the remaining vinaigrette to season the mesclun

CANTALOUPE DRESSING



Cantaloupe Dressing image

This is a great dressing for fruit salad or even fruit kabobs.

Provided by Kimberly H.

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Yogurt Dressing Recipes

Time 5m

Yield 16

Number Of Ingredients 3

1 cup cubed cantaloupe
½ cup low-fat vanilla yogurt
4 teaspoons white sugar

Steps:

  • In the container of a blender, combine the cantaloupe, yogurt and sugar. Blend until smooth. Chill or serve immediately.

Nutrition Facts : Calories 14.3 calories, Carbohydrate 3 g, Cholesterol 0.4 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 6.8 mg, Sugar 2.9 g

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER



Cantaloupe Salad with Lime, Mint, and Ginger image

Provided by Charlotte Fekete

Categories     Salad     Fruit     Ginger     Breakfast     Brunch     Side     Low Fat     Quick & Easy     Low Cal     Lime     Cantaloupe     Mint     Summer     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey

Steps:

  • Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

CRAB & ASPARAGUS SALAD WITH MINT-GINGER VINAIGRETTE



Crab & Asparagus Salad With Mint-Ginger Vinaigrette image

Entered for safe-keeping. From Simply Classic from Jr. League of Seattle. Elegant and refreshing. Choose a small cantaloupe that smells sweet at the stem end.

Provided by KateL

Categories     Salad Dressings

Time 13m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs fresh asparagus, trimmed
2 heads butter lettuce, washed and dried
1/2 cantaloupe, sliced into 12 thin wedges
3/4 lb crabmeat
3 tablespoons fresh mint leaves, minced
1 teaspoon fresh ginger, minced
1/3 cup white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon sugar
1/4 cup olive oil

Steps:

  • Fill a large bowl with ice water and set aside. In a large pan of simmering water, cook asparagus until tender, 30 seconds to 3 minutes, depending on size of asparagus. Immerse cooked asparagus in ice water until cool; drain and pat dry.
  • DRESSING: Combine mint, ginger, vinegar, mustard and sugar in a small bowl. Whisk until thoroughly combined. While whisking, slowly pour in oil.
  • Divide lettuce leaves among 6 plates. Fan 1/6 of the asparagus and 2 melon wedges over each bed of lettuce. Top salads with crabmeat. Drizzle with dressing and serve immediately.

Nutrition Facts : Calories 174.7, Fat 9.7, SaturatedFat 1.4, Cholesterol 23.8, Sodium 496, Carbohydrate 9.8, Fiber 3.5, Sugar 6.5, Protein 14.1

GARDEN SALAD WITH CANTALOUPE DRESSING



Garden Salad With Cantaloupe Dressing image

You can vary this dish according to what fruits and vegetables are at their peak. This salad was created by Walt Disney World Chef Keith Keogh and is a popular attraction on the menu at the Wonders of Life pavilion at Epcot Center. Taken from the "Quick and Healthy Low Fat Cooking" cookbook.

Provided by jonesies

Categories     Melons

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups cantaloupe, finely chopped
2 tablespoons water
1 tablespoon honey
1 tablespoon fresh ginger, minced
1 tablespoon balsamic vinegar
1 cup broccoli floret (small)
1 cup snow peas
1 carrot, julienned
1 1/2 cups cantaloupe (cubes)
1 1/2 cups strawberries (halved)
8 red radishes, julienned
2 cups fresh spinach

Steps:

  • To make dressing: In a blender, process the cantaloupe, water, honey, ginger and vinegar until smooth.
  • To make the salad: Steam the broccoli, snow peas and carrots for about 4 minutes, or until crisp-tender.
  • Transfer to a large plate and spread out in a thin layer.
  • Place in the freezer for 5 minutes, or until cold; do not let the vegetables freeze.
  • Transfer to a large bowl.
  • Add the cantaloupe, strawberries and radishes; toss well.
  • Divide the spinach among individual plates.
  • Top with the salad.
  • Drizzle with the dressing.

Nutrition Facts : Calories 101.6, Fat 0.6, SaturatedFat 0.1, Sodium 52, Carbohydrate 23.6, Fiber 3.7, Sugar 18.2, Protein 3.3

CRAB AND MELON SALAD



Crab and Melon Salad image

Make and share this Crab and Melon Salad recipe from Food.com.

Provided by Carol in Oregon 2

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb crab, flaked
2 cups watermelon, cut in balls,no seeds
1 3/4 cups cantaloupes, cut in balls
1 cup diced tomato
1 1/2 teaspoons ground ginger (optional)
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
salt and pepper
2 tablespoons orange juice
1/4 cup vegetable oil or 1/4 cup premium olive oil

Steps:

  • Mix all of the salad ingredients together, tossing gently.
  • Chill at least 1 hour.
  • Combine the dressing ingredients and mix well.
  • Pour the dressing over the salad and toss gently.
  • Serve immediately.

CANTALOUPE WITH HONEY GINGER DRESSING



Cantaloupe With Honey Ginger Dressing image

Make and share this Cantaloupe With Honey Ginger Dressing recipe from Food.com.

Provided by littleturtle

Categories     Breakfast

Time 5m

Yield 5-6 serving(s)

Number Of Ingredients 5

6 cups cantaloupe, cut into bite-size cubes
1/4 cup honey
1 teaspoon lime zest
1 teaspoon orange zest
2 teaspoons gingerroot, minced

Steps:

  • In a small bowl combine sauce ingredients and heat for 30 seconds in the microwave; set aside to cool.
  • Place fruit in a mixing bowl, top with dressing and mix well.
  • Serve alone or with vanilla ice cream.

Nutrition Facts : Calories 117.8, Fat 0.4, SaturatedFat 0.1, Sodium 31.5, Carbohydrate 29.9, Fiber 1.8, Sugar 29, Protein 1.7

CRAB & MELON SALAD



Crab & melon salad image

This elegant seafood starter is sure to impress - buy freshly picked crab meat or see our step-by-step guide to preparing a whole crab

Provided by Monica Galetti

Categories     Starter

Time 26m

Number Of Ingredients 14

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

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the crabmeat with the chilli, a few drops of Tabasco, half the lime juice and the chives, to taste. Reserve any fennel fronds and set aside. Use a mandolin or a very sharp knife to thinly slice the fennel, then place in a bowl of cold water with a few ice cubes in it.
  • Cut the bread into wafer-thin slices and place on a baking tray. Drizzle with a little oil and bake for 2-3 mins or until crisp. Blitz the avocado in the small bowl of a food processor until smooth. Add a few drops of Tabasco, the rest of the lime juice and some seasoning, and blitz again.
  • Melt the butter in a frying pan and, once foaming, add the cubes of melon. Cook gently for 2-3 mins until warmed through and slightly softened. Set aside to cool a little. Drain the fennel and mix with the preserved lemon, oil, lemon juice and some seasoning.
  • To serve, transfer the avocado cream to a piping bag. Snip off the end and pipe swirls onto the plates. Divide the fennel slices between the plates, arranging them in a line. Top with the crab mixture and poke three or four bread wafers in at intervals, so that they stand up. Top with the reserved fennel fronds, then scatter the melon around the plates.

Nutrition Facts : Calories 436 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium

CANTALOUPE AND CELERY SALAD WITH MINT VINAIGRETTE



Cantaloupe and Celery Salad with Mint Vinaigrette image

This is ideal hot-weather fare. For thinly slicing both the melon and the celery, we like the 10.5-inch mandoline by Kyocera ($23; cooking.com).

Provided by Lora Zarubin

Yield Makes 6 servings

Number Of Ingredients 12

1/4 cup fresh lemon juice
3 tablespoons chopped shallot (about 1 medium)
2 tablespoons Champagne vinegar
1 1/2 teaspoons finely grated lemon peel
1/4 cup olive oil
2 tablespoons chopped fresh mint leaves plus 10 mint leaves, thinly sliced
1 1/2 teaspoons tamari soy sauce*
1 ripe medium cantaloupe or honeydew melon or 2 small Charentais melons, halved, seeded, peeled, very thinly sliced
4 celery stalks, very thinly sliced on diagonal (about 1 2/3 cups)
2 green onions, thinly sliced (about 1/2 cup)
8 radishes, trimmed, thinly sliced (about 1/4 cup)
Extra-virgin olive oil (for drizzling)

Steps:

  • Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 minutes. Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors. Season to taste with freshly ground black pepper.
  • Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve.
  • Available in the Asian foods section of some supermarkets and at specialty foods stores and natural foods stores.

Tips:

  • Choosing the Right Ingredients: Select ripe and sweet cantaloupe, fresh crab meat, and aromatic herbs like cilantro or basil for added flavor.
  • Preparing the Crab: If using fresh crab, steam or boil it briefly to ensure it's cooked through. Flake the crab meat gently to maintain its delicate texture.
  • Balancing Flavors: Adjust the amount of ginger and lime juice in the dressing to suit your taste preferences. You can also add a pinch of chili flakes for a subtle spicy kick.
  • Chilling Time: Allow the salad to chill for at least 30 minutes before serving. This will help the flavors meld and enhance the overall taste.
  • Garnish and Presentation: Garnish the salad with additional herbs, lime wedges, or edible flowers for a visually appealing presentation.

Conclusion:

Crab and cantaloupe salad is a refreshing and flavorful dish that combines the sweetness of cantaloupe with the delicate taste of crab. The ginger-mint dressing adds a zesty and aromatic element, while the herbs and lime juice bring a pop of freshness. This salad is perfect for summer gatherings, light lunches, or as a side dish to grilled fish or chicken. With its vibrant colors and delightful flavors, this salad is sure to impress your taste buds and become a favorite among family and friends.

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