Melon Stuffed With Crab Salad Recipes

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.

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.

Steps:

• Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
• Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

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.;
• 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.;
• 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.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
• Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
• Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
• Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

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.

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.

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.