Curried Crab And Watermelon Salad With Arugula

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 2 tablespoons granny smith apples, finely chopped
• 1 tablespoon onion, finely chopped
• 1 1/2 teaspoons mild curry powder
• 1 pinch saffron thread, crumbled
• 1 teaspoon water
• 1/2 cup mayonnaise
• 1 tablespoon finely chopped cilantro
• 1 tablespoon finely chopped mint
• salt & freshly ground black pepper
• 1 lb lump crabmeat, picked over
• 4 slices watermelon, half inch thick, rind removed
• 2 tablespoons fresh lime juice
• 1 teaspoon fresh lime juice
• 1 bunch arugula, washed and dried

Recipe

• 1 in a small saucepan, heat 1 tablespoon of the olive oil until shimmering. add the apple, onion, curry and saffron and cook over moderate heat until the onion is softened, about 5 minutes. remove from the heat and stir in the water; let cool.
• 2 scrape the onion-curry mixture into a food processor. add the mayonnaise and process until smooth. transfer the curried mayonnaise to a medium bowl, add the cilantro and mint. gently fold the crabmeat into the curried mayonnaise and season with salt and pepper.
• 3 cut each slice of watermelon into triangles and transfer to plates. season the watermelon with salt and pepper and sprinkle with 1 teaspoon lime juice. mound the crab salad on top of the watermelon triangles.
• 4 in another bowl, toss the arugula with the remaining 1 tablespoon of lime juice and the remaining 2 tablespoons of olive oil and season with salt and pepper. place on top of the crabmeat and serve.