One of my favorite parts about summers in Texas are the family get togethers we have on the weekends around the pool.
Every Sunday the family gets together to enjoy a little beer, plenty of grilling and of course lots of eating.
I found this recipe through Food and Wine – they originally had grilled chicken which I’ve replaced with crab.
I love the addition of the watermelon with the bold yet light vinaigrette. it’s a great salad for the summer as it’s easy to prepare and great for parties. Serve them in shot glasses for a great appetizer!
Thai Crab and Watermelon Salad
Adapted from Food and Wine
- 2 stalks fresh lemongrass, inner core only, minced well
- 1/4 cup vegetable oil
- 1 1/2 cups fresh crab meat (jumbo lump or claw)
- 2 Thai chiles, sliced
- 2 garlic cloves, sliced
- 2 tbsp light brown sugar
- 3 tbsp freshly squeeze lime juice
- 2 tbsp Asian fish sauce
- 2 tbsp water
- Approximately 2 lbs seedless watermelon, cut into chunks, balls, or rounds, about 3 cups total (use any type/color of watermelon you like)
- 1/4 cup each of fresh chopped cilantro and mint
In a medium bowl, combine the lemongrass, vegetable oil, and a pinch of salt and pepper. Add the crab and let marinate in the refrigerator for approximately 20 minutes. Then, cut watermelon into various sizes using cookie cutters or a knife, and then set aside until ready to use.
Meanwhile, to make the dressing, combine the chiles, garlic, brown sugar, lime juice, fish sauce, and water in a mini food processor, and pulse until everything is finely chopped and well mixed.
When ready to serve, place the crab on each plate, pour the dressing over the crab, and garnish the cilantro and mint. Arrange the watermelon as you please, and serve immediately.