Monday, March 4, 2013

Curried Crab and Watermelon Salad with Arugula

Recipe adapted from Food & Wine

3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped Granny Smith apple
1 tablespoon finely chopped onion
1 1/2 teaspoons mild curry powder
Pinch of saffron threads, crumbled
1/2 cup mayonnaise (I used Kewpie, Japanese mayo)
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint
Freshly ground pepper
1 pound jumbo lump crabmeat, picked over
Four 1/2-inch-thick half-round watermelon slices from a large watermelon, rind removed
2 tablespoons plus 1 teaspoon fresh lime juice

1. In a saucepan, heat 1 tablespoon of the oil. Add the apple, onion, curry and saffron and cook over moderate heat until the onion is softened, 5 minutes. Remove from the heat and stir in 1 teaspoon of water; let cool
2. Scrape the mixture into a mini food processor. Add the mayonnaise and process. Transfer the mayonnaise to a bowl and add the cilantro and mint. Season with salt and pepper, then fold in the crabmeat
3. Cut each slice of watermelon into 2 triangles and transfer to 4 plates. Season with salt and pepper and sprinkle each plate with 1 teaspoon of lime juice. Mound the crab salad on the watermelon. In another bowl, toss the arugula with the remaining 1 tablespoon of lime juice and the remaining 2 tablespoons of oil and season with salt and pepper. Arrange the arugula on the plates and serve.
Curried crabmeat was one of the best things I've ever made and tasted.  Daniel Boulud is a genius.  

1 comment:

  1. Hi there,
    Another foodie blog I have not been visiting as of late. I saw some food that looked interesting to try for my daughter, will see if I can do it.


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