Best 8 Crab Melon Salad Recipes

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Calling all seafood lovers: are you ready to embark on a culinary journey with our tantalizing crab melon salad? Get ready to indulge in a symphony of flavors and textures that will leave your taste buds craving more. This delightful dish combines the succulent sweetness of crab with the refreshing crunch of honeydew and watermelon, while a medley of aromatic herbs and a tangy dressing elevate this salad to a gourmet experience. But that's not all! Our comprehensive guide also includes two additional variations of this refreshing salad: a spicy crab salad with a kick of jalapeño and a classic crab salad featuring a creamy mayonnaise dressing. Whether you're looking for a light lunch, a vibrant side dish, or an elegant appetizer, these crab salad recipes have you covered. Join us as we dive into the world of flavors and create a culinary masterpiece that will impress even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

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 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 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.

CRAB & AVOCADO TOSTADAS



Crab & avocado tostadas image

Use a corn tortilla as a base then top with storecupboard crabmeat, guacamole-style Mexican dip and salad

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 10m

Number Of Ingredients 10

1 small red onion , sliced into thin rings
juice 2 limes , plus wedges to serve
pinch of caster sugar
170g can white crabmeat in brine, drained
2 spring onions , finely sliced
1 red chilli , deseeded and chopped
1 really ripe avocado , peeled, stoned and chopped
1 small garlic clove , crushed
2 corn tortillas
handful mixed salad leaves

Steps:

  • Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready.
  • Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.
  • Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.

Nutrition Facts : Calories 394 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.1 milligram of sodium

MEL'S CRAB SALAD



Mel's Crab Salad image

I tried for years to duplicate the crab salad that was made in the seafood market i used to work for, but never could. However, I came up with this one and prefer it a whole lot more. My daughter will hide with the batch I make and eat it all. She doesn't like to share. Serve with club-style crackers.

Provided by Melissa Goff

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 8h15m

Yield 8

Number Of Ingredients 6

1 pound imitation crabmeat, flaked
½ cup finely chopped celery, or more to taste
½ cup reduced-fat ranch dressing (such as Hidden Valley Ranch® LIght)
⅓ cup mayonnaise (such as Hellmann's®/Best Foods®)
1 tablespoon white sugar
1 teaspoon minced fresh parsley

Steps:

  • Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 12.2 g, Cholesterol 19 mg, Fat 11 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 686.8 mg, Sugar 6 g

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

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

Tips:

1. Choose the Right Crab: Use fresh, high-quality crabmeat for the best results. Opt for lump or jumbo crabmeat for a more substantial texture. 2. Prepare the Melon Properly: Select ripe, juicy cantaloupe or honeydew melon. Remove the seeds and rind, then cut the melon into bite-sized pieces. 3. Enhance the Dressing: Experiment with different mayonnaise brands and flavors to create a customized dressing. Consider adding a touch of Dijon mustard, lemon juice, or herbs for extra zest. 4. Chill Thoroughly: Refrigerate the crab melon salad for at least 30 minutes before serving. This allows the flavors to meld and the salad to become more refreshing. 5. Garnish Elegantly: Add a sprinkle of fresh herbs like chopped chives, dill, or tarragon for a vibrant presentation and extra flavor.

Conclusion:

Crab melon salad is a delightful summer dish that combines the delicate sweetness of melon with the savory richness of crab. Its simplicity allows the natural flavors of the ingredients to shine through. By following these tips, you can create a refreshing and flavorful crab melon salad that will impress your family and friends. Whether served as an appetizer, light lunch, or side dish, this salad is sure to be a hit at any gathering. Enjoy the delicious harmony of crab and melon in every bite!

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