Wednesday , October 27 2021

Crab and Melon Salad

By Monica Galetti. 


200g piece of watermelon
200g piece of cantaloupe melon
olive oil, for cooking
a knob of butter
100g of freshly picked cooked white crab meat
1tsp of chopped red chilli
tbsp of chopped chives 
Tabasco sauce, to taste
1 lime, halved
1 very ripe avocado
1 small fennel bulb, with fronds reserved
1 small wholemeal loaf, thinly sliced
1 preserved lemon, cut into small dice
sea salt and freshly ground black pepper

Serves One

1. Preheat the oven to 180°C/350°F/Gas 4

2. Pan-fry both melon pieces with a little olive oil and the butter, then set aside to cool and cut into cubes

3. Mix the crab meat with the chilli, chives, and Tabasco and lime juice to taste

4. Blitz the avocado with a few drops of Tabasco, lime juice and some salt and pepper, until smooth. Thinly slice the fennel and place in a bowl of ice cubes with a little water added. Toast the bread slices in the oven until crisp

5. To serve, drain and dry the fennel slices and serve the crab with avocado purée and some preserved lemon, the melon cubes, fennel and toast. Lightly season and drizzle with a little olive oil

Recipe published in Feast, issue 11.

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