Best 9 Crab Melon Salad Recipes

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When you think of salads, various greens, and vegetables usually come to mind. However, there are many other ingredients that can make a delicious and nutritious salad, such as fruits. Crab melons, also known as bitter melons, are a unique type of fruit that can be used to create a refreshing and flavorful salad. Crab melon salad is a popular dish in many cultures around the world and is often served as a starter or side dish. It is known for its slightly bitter taste and crunchy texture. The health benefits of crab melons make it an excellent choice for those looking to improve their overall well-being.

Let's cook with our recipes!

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

CRAB SALAD



Crab Salad image

Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.

Provided by Christine

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

2 pounds crabmeat
2 ½ cups chopped celery
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2 ½ tablespoons white sugar
½ tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley

Steps:

  • In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g

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.

WATERMELON AND CRAB SALAD



Watermelon and Crab Salad image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 24

1 1/2 cups apple cider vinegar
1/2 cup sugar
1 star anise
1 teaspoon coriander leaves
1 teaspoon fennel seeds
1 teaspoon cloves
1 teaspoon black peppercorns
1 teaspoon pink peppercorns
1 teaspoon salt
1/2 stick cinnamon
Pinch red pepper flakes
1/2 cup small diced watermelon rind
1/2 cup white balsamic vinegar
3 sprigs mint
2 tablespoons shallot, minced
1 teaspoon freshly chopped mint leaves
1 teaspoon freshly chopped cilantro leaves
Salt and freshly ground black pepper
1/4 cup grapeseed oil
1 small watermelon rind peeled, flesh cut into medium dice
1/4 cup rum (recommended: Sailor Jerry)
6 ounces jumbo lump blue crabmeat
3/4 pounds mizuna
3 radishes, shaved

Steps:

  • Combine all ingredients except for the rind in a small saucepot, simmer for 5 minutes. Add rind, let steep for 5 minutes. Pour into a bowl and cool over an ice bath.
  • Mint Vinaigrette: In a small sauce pan heat the vinegar and add the mint sprigs. Reduce by half. Add the remaining ingredients, except the oil and cool. Remove the mint sprigs.When cool whisk in the oil.
  • To Assemble: Toss the watermelon and rum together, set aside. Toss the crab in half of the vinaigrette. Toss the greens and radishes in 1/3 to 1/2 of the vinaigrette. Place the greens and watermelon on the plate, sprinkle with pickled watermelon rind, and top with the crabmeat.

CRABMEAT SALAD IN HALVED HONEDEW MELONS



Crabmeat Salad in Halved Honedew Melons image

Provided by Robin Miller : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 16

1 pound fresh jumbo lump crabmeat, picked over to remove any shells
1/4 cup light mayonnaise
1/4 cup Puttanesca Sauce, recipe follows
2 tablespoons finely chopped green onions
1 teaspoon Dijon mustard
2 honeydew melons, halved and seeded, bottoms trimmed so melon sits flat on plate
2 teaspoons olive or vegetable oil
1 medium onion, chopped
2 tablespoons minced garlic
2 (28-ounce) cans crushed tomatoes
1 cup pitted Greek (kalamata) olives, halved
3 tablespoons drained capers
2 teaspoons anchovy paste
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup red wine (optional)

Steps:

  • In a large bowl, combine crabmeat, mayonnaise, Puttanesca Sauce, green onions, and Dijon mustard. Toss gently to combine.
  • Spoon crab mixture into halved melons and serve.
  • Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

SPICY CRAB AND MELON SALAD



Spicy Crab and Melon Salad image

Yield Makes 4 servings

Number Of Ingredients 6

1/3 cup mayonnaise
2 tablespoons chopped fresh tarragon plus sprigs for garnish
1 tablespoon fresh lemon juice
2 1/2 teaspoons Old Bay seasoning or other seafood seasoning, divided
2 1/2 cups fresh lump crabmeat, picked over (about 12 ounces)
1 large cantaloupe, quartered, seeded (about 4 pounds)

Steps:

  • Whisk mayonnaise, chopped tarragon, lemon juice, and 1 1/2 teaspoons Old Bay seasoning in medium bowl to blend. Stir in crabmeat. Season crab salad to taste with salt and pepper.
  • Lightly sprinkle sides of cantaloupe with pepper and remaining 1 teaspoon Old Bay seasoning. Place melon wedges on serving plates and mound crab salad in cavity of each. Garnish with tarragon sprigs and serve.

CRAB (SURIMI) AND MELON SALAD



Crab (Surimi) and Melon Salad image

Don't make this salad unless it's hot outside; the unusual mix of ingredients is ultra refreshing. I originally got this recipe from the wonderful mailing list at worldwiderecipes.com, though I have altered it a bit to my own taste.

Provided by CatlingMex

Categories     Lunch/Snacks

Time 15m

Yield 2-6 serving(s)

Number Of Ingredients 8

2 cups cooked crabmeat, picked over (or use chopped surimi)
1 tablespoon lime juice
1/2 cantaloupe, peeled, seeded, and chopped (if using surimi, chop it and the melon in approximately equally-sized pieces)
1 cup cooked white rice
1/2 cup mayonnaise
1/2 cup sour cream
salt & freshly ground black pepper
4 cups lettuce, finely chopped

Steps:

  • Put the crab meat or surimi, lime juice, rice, mayonnaise, sour cream, and salt and pepper into a bowl and stir until well mixed.
  • Add the melon and stir gently until combined. Serve immediately or refrigerate for up to several hours.
  • Serve on a bed of lettuce -- or mix the lettuce in with the rest of the salad before serving.
  • Step 1 can be done the day before serving, if desired, and the mixture stored in the refrigerator.
  • This makes 2 or 3 main dish servings or 5 or 6 side salad servings.

Nutrition Facts : Calories 532.7, Fat 32.2, SaturatedFat 10.5, Cholesterol 40.6, Sodium 490.6, Carbohydrate 57, Fiber 2.5, Sugar 15.4, Protein 6.7

MELON SALAD RECIPE BY TASTY



Melon Salad Recipe by Tasty image

Here's what you need: small seedless watermelon, small cantaloupe, salt, greek yogurt, olive oil, water, lemon juice, fresh mint leaf

Provided by Betsy Carter

Time 30m

Yield 2 servings

Number Of Ingredients 8

½ small seedless watermelon
½ small cantaloupe
salt, to taste
½ cup greek yogurt
2 tablespoons olive oil
1 tablespoon water
2 tablespoons lemon juice
fresh mint leaf, for serving

Steps:

  • Using a melon baller or a teaspoon, scoop out rounds of watermelon and cantaloupe and place in a large bowl. Season with a pinch of salt.
  • In a liquid measuring cup or small bowl, combine the Greek yogurt, olive oil, water, and lemon juice. Stir until smooth.
  • Serve the melon in bowls and top with the dressing and fresh mint leaves.
  • Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, Sugar 45 grams

MELON STUFFED WITH CRAB SALAD



Melon Stuffed With Crab Salad image

Provided by Molly O'Neill

Categories     easy, salads and dressings, appetizer

Time 30m

Yield Four servings

Number Of Ingredients 12

2 medium zucchini, cut into small dice
1 pound jumbo lump crab meat, picked over for shells
1 cup ripe honeydew melon, cut into 1/4-inch cubes
1 yellow bell pepper, cored and cut into small dice
3 tablespoons chopped fresh mint
4 teaspoons chopped fresh basil
1 jalapeno, seeded and minced
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
3 teaspoons salt
Freshly ground pepper to taste
1 large ripe honeydew melon, quartered lengthwise, seeds scooped out

Steps:

  • Preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast until just tender, about 15 minutes. Let cool. Place the zucchini, crab, melon cubes and bell pepper in a large bowl and toss to combine. Add 1 tablespoon of the mint, the basil, jalapeno, lemon zest, lemon juice, salt and pepper and mix well.
  • Place 1 melon quarter on each of 4 large plates. Spoon the salad into the hollow of each piece of melon. Sprinkle the remaining mint over the top and serve immediately.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 1 gram, Carbohydrate 48 grams, Fat 2 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1651 milligrams, Sugar 38 grams, TransFat 0 grams

Tips:

  • Choose the best crab meat: Fresh crab meat is ideal, but canned or frozen crab meat can also be used. If using canned crab meat, rinse it well before using.
  • Use ripe melons: The melons should be ripe and sweet. This will give the salad a delicious flavor.
  • Add some crunch: Celery, cucumber, or red onion add a nice crunch to the salad. You can also add some toasted nuts or seeds.
  • Use a light dressing: A light dressing will allow the flavors of the crab and melon to shine through. A simple vinaigrette or yogurt-based dressing is a good option.
  • Serve immediately: Crab melon salad is best served immediately after it is made. The melon will start to break down if it sits for too long.

Conclusion:

Crab melon salad is a refreshing and delicious summer salad. It is easy to make and perfect for a light lunch or dinner. The combination of sweet melon, savory crab, and crunchy vegetables is sure to please everyone at the table.

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