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Melon with crab salad

Forget sweating it out over fiddly pastry making. Sweet green slices of honeydew melon make a refreshingly sweet base for spicy crabmeat party canapes. - by Chantal Walsh
  • 27 Jun 2016
Melon with crab salad
Cook: 10 Minutes - easy - Serves 8 - gluten-free - nut-free - dairy-free - egg-free
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Forget sweating it out over fiddly pastry making. Sweet green slices of honeydew melon make a refreshingly sweet base for spicy crabmeat party canapes.

Ingredients

½ honeydew melon

1 lime, zested

2 tbsp rice wine vinegar

1 tsp sugar

2 x 170 g cans crabmeat

2 birdseye chillies, seeded, finely chopped

2 tbsp thinly sliced mint leaves

1 tbsp pickled ginger, thinly sliced

1 punnet micro herbs or chopped chives, to serve

Method

  1. Cut melon into 2cm-thick wedges lengthways. Scoop out seeds, 
remove skin and discard. Cut wedges in half. Combine lime zest, 
vinegar and sugar. Drain crabmeat and squeeze out excess moisture.
  2. Add crab, chilli, mint and ginger to dressing and stir to combine.
  3. Arrange melon on a serving platter and top with crab salad. 
Decorate with micro herbs or chives and serve.
  • quick dinner party recipe
  • seafood christmas recipes
  • cocktail hour

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