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
- 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.
- Add crab, chilli, mint and ginger to dressing and stir to combine.
- Arrange melon on a serving platter and top with crab salad. Decorate with micro herbs or chives and serve.