Ingredient: cucumber

cantaloupe

Crab and Cantaloupe Salad with Ginger and Mint Dressing

Cantaloupe with seafood? Yes, please!

With many of us only getting as far as squeezing some fresh lemon juice on our fried calamari or a freshly grilled fillet, the prospect of a fish-and-fruit combination recipe can seem a bit out of your culinary comfort zone.

We think cantaloupe and crab are a perfect combination.

The saltiness of seafood combined with the sweetness of fresh, sweet or citrusy fruits can prove particularly effective and refreshing, especially in the summer months.

Here is a delicious recipe to try.

Serves six.

Recipe Credit:  Alice Car with The New York Times

Here are five pairing suggestions you might want to try at home.

plums – tuna
blackberries – shrimp
peach –  salmon
mango – scallops
melon – crab

For more great fresh fish and seafood recipes please click here.

cantaloupe
Crab and Cantaloupe Salad with Ginger and Mint Dressing
Print Recipe
Servings
6 servings
Servings
6 servings
cantaloupe
Crab and Cantaloupe Salad with Ginger and Mint Dressing
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  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.
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Bob Rowe’s Shrimp

shrimp

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This recipe is a great addition to a cocktail party but could easily be served as the main entree at your Airlie Garden concert picnic.

Bob Rowe’s Shrimp

submitted by Laurie Goldwasser

Ingredients

1/4 cup sugar

1/2 cup red wine vinegar

1/2  teaspoon crushed red pepper (more if you like a real kick)

1/2 red onion, cut in half and then thinly slice

1/2 red pepper, thinly sliced

1/2 cucumber, peeled and sliced

2 plum tomatoes, chopped

1/2 fresh pineapple, cut it chunks

1/2 bunch parsley or cilantro, chopped

3 lbs cooked and chilled shrimp

Instructions

Mix sugar, vinegar and crushed red pepper.  Add remaining ingredients and stir.  Serve chilled.

Bob Rowe's Shrimp
Print Recipe
This recipe is a great addition to a cocktail party but could easily be served as the main entree at your Airlie Garden concert picnic.
    Servings
    8 people
    Servings
    8 people
    Bob Rowe's Shrimp
    Print Recipe
    This recipe is a great addition to a cocktail party but could easily be served as the main entree at your Airlie Garden concert picnic.
      Servings
      8 people
      Servings
      8 people
      Ingredients
      Servings: people
      Instructions
      1. Mix sugar, vinegar and crushed red pepper.
      2. Add remaining ingredients and stir. Serve chilled.
      Share this Recipe