16 oz lump crab meat, picked over to remove any bits of shell
1 large cantaloupe melon
4 or 5 large basil leaves, cut into thin ribbons
3 or 4 sprigs of cilantro, leaves cut into thin ribbons
3 or 4 sprigs of parsley, leaves cut into thin ribbons
1/4 bunch of chives, thinly sliced
Mustard oil
Marinade-
1 bunch cilantro, finely chopped
1/4 bunch parsley, finely chopped
1/2 bunch basil, finely chopped
1/4 Thai chili
1 shallot, finely chopped
4 lemons, juiced
4 limes, juiced
1 orange, juiced
1/4 cup honey
3 tbsp mustard oil , 3/4 cup olive oil
Instructions
In a bowl mix cilantro, basil, parsley, Thai chili,
mustard oil, olive oil and honey. Season to taste
with salt and then add the citrus juice. Refrigerate
until ready to use.
Season crab meat with marinade, half of herbs and
chives. Arrange the melon around the plate and top
with the crab mix. Drizzle plate with marinade,
remaining herbs, and a few drops of mustard oil.
Personal Note - I do not like Cantaloupe, so I may
try to substitute the Cantaloupe with another melon
fruit. Maybe Watermelon?
Originally Submitted
11/2/2011
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