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Sunday, September 11, 2016

Crab and Cantaloupe Salad with Ginger and Mint Dressing

Alice Hart
  Time 35 minutes
 Yield 6 servings
Featured in: With Early Prep Time, Brunch Is A Breeze.

3 tablespoons shavings of fresh coconut, optional
1 cantaloupe, quartered, seeded and peeled
½ cucumber, peeled
½ small red onion, very finely sliced
¼ cup mint leaves, chopped
1 thumb-size piece fresh ginger, peeled and sliced into fine matchsticks
2 long red chilies, seeded and finely sliced
2 stalks lemon grass, tender portion at base only, trimmed and finely sliced
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons coconut cream
1 ½ tablespoons palm sugar or brown sugar
½ pound fresh white crab meat
2 tablespoons unsalted peanuts, toasted and crushed

1. If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
2. Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
3. Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
4. To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.

Nutritional analysis per serving (6 servings)
134 calories; 4 grams fat; 2 grams saturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 9 grams protein; 36 milligrams cholesterol; 697 milligrams sodium

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