Crab and Watermelon Salad
Nothing captures the flavors of summer like crab and crisp, sweet watermelon. Our chefs combine these two amazing flavors into one delicious salad.
While our dungeness crab season is over out here on the West Coast, the East Coast’s crab season is in full swing, including sweet, delicious Maryland blue crabs. Ultimately, make your crab choice based on availability and freshness.
The fresh crisp watermelon and sweet crab make for a refreshing and simple salad for a hot spring or summer day. The watermelon and strawberry aromas found in our Rosé make for a delightful match.
Top with a tangy-sweet Strawberry Rhubarb Vinaigrette for a healthful, fresh and tasty warm weather main, or killer app for your next get-together.
Crab and Watermelon Salad
Crab and Watermelon Salad
Prep time:
Total time:
Serves: 4
Ingredients
- 8 oz crab meat
- 8 oz seedless red watermelon, flesh diced 1/2-inch cubes
- 4 oz Frisee, yellow parts only, stems removed
- 1 Tbsp fresh tarragon stems removed, minced
- 2 oz strawberry rhubarb vinaigrette (see recipe below)
- Kosher salt to taste
For the strawberry rhubarb vinaigrette
- 2 Tbsp rhubarb, red parts only, minced
- 2 Tbsp ripe strawberries, minced
- 2 Tbsp shallots, minced
- 1 tsp garlic, minced
- ¼ cup rice wine vinegar
- ¼ cup water
- 1 tsp Worcestershire sauce
- ½ cup extra virgin olive oil
- 1 cup vegetable oil
- Kosher salt to taste
Instructions
- In a large bowl combine the first 7 ingredients and mix thoroughly with a whisk. Season with salt.
- Slowly drizzle the olive and vegetable oils into the mixture and whisk until vinaigrette is emulsified.
- Check vinaigrette for seasoning and adjust if necessary.
- Refrigerate until needed.
- Combine the crab meat, watermelon, Frisee, and tarragon in a bowl.
- Add dressing, toss to combine.
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