Crab Salad with Melon and Citrus Marinade

13 Jul

I came across this recipe on The Dr. Oz Show website.  Don’t know how many of you are fans of the good doctor, but I love him and have found some pretty tasty and healthy recipes on the show and site. As with most recipes I make little adjustments here and there, and this one was no exception. Here’s the original version if you’re interested:  Crab Salad

The biggest tweak was that I substituted imitation crabmeat for the lump crab.  I always have the imitation stuff on hand, but it’s a matter of personal taste and preference.

Like all recipes it’s important you read them all the way through before you begin in the kitchen.  You’ll notice below that between the first list of ingredients and the marinade, there are some duplicates when it comes to herbs.  I’m not sure it’s necessary to separate them personally.  The important thing is to make the marinade full of flavor. The rest is essentially garnish.

 

 

Ingredients

2 pkgs frozen imitation crab, (thawed)

½ cantaloupe melon

4 or 5 large basil leaves, cut into thin ribbons

3 or 4 sprigs cilantro, chopped up

Citrus Marinade (see below)

 

Citrus Marinade

1 bunch cilantro, finely chopped

¼ bunch fresh parsley, finely chopped

½ bunch basil (I used about 12-15 leaves), finely chopped

1 tsp ground fresh chili paste

4 lemons, juiced

4 limes, juiced

1 orange, juiced

¼ cup honey

¾ cup olive oil

 

Directions

Season crab meat with marinade and half of the herbs.  Arrange the melon around the plate and top with the crab mix.  Sprinkle remaining herbs over the top.

 

What I ended up with was an incredibly delicious ceviche of sorts.  I didn’t know what to expect by combining the crab “salad” and melon on my palette but the answer was surprisingly refreshing.  The recipe said it served 4 but when I divided it up into containers to take to work, I ended up with only 3.  Definitely could’ve stretched to 4, but you could put a bit more on your plate and call in a wonderful summer lunch.  Enjoy!

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