Culinary Carrie: Spicy Crab Salad on Chilled Cantaloupe Recipe Video
Ingredients
| Cantaloupe melon | 1 , peeled (deseeded, cut into 1 inch dice) | |
| Crab sticks | 1 Pound, shredded | |
| Mayonnaise | 1⁄2 Cup (8 tbs) | |
| Fresh mint leaves | 2 Tablespoon, finely chopped | |
| Fresh basil leaves | 2 Tablespoon, finely chopped | |
| Lemon | 1 , juiced, zested | |
| Old bay seasoning | 1 Teaspoon | |
| Cayenne powder | 1⁄4 Teaspoon | |
| Fish sauce | 1 Teaspoon | |
| Garlic | 3 Clove (15 gm), mince | |
| Onion | 2 Tablespoon, minc | |
| Sugar | 1 Teaspoon | |
| Sea salt | 1⁄2 Teaspoon | |
| Fresh cracked pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 246 Calories from Fat 126
% Daily Value*
Total Fat 14 g21.6%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 9.8 mg3.3%
Sodium 320.1 mg13.3%
Total Carbohydrates 26 g8.7%
Dietary Fiber 2.8 g11.3%
Sugars 16.9 g
Protein 7 g14%
Vitamin A 134% Vitamin C 128.6%
Calcium 4.2% Iron 4.7%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1. Wash and clean the cantaloupe from the outside, remove the skin and scoop out the seeds.
2. Cut in long strips around 1 inch wide and turn and cut one inch wide again, It should be like small dices.
3. Shred the imitation crab sticks, finely chop the mint leaves, fresh basil, mince the garlic and onions, and keep it aside until needed.
MAKING
4. In a medium size bowl combine mayonnaise, lemon juice, zest, old bay seasoning, cayenne, fish sauce, minced garlic and onion, mint, basil, sugar and salt and pepper.
5. Mix everything well and then add the shredded crabs and toss everything together.
6. Chill the mixture for an hour before serving.
SERVING
7. Serve the spicy crab salad over bed of chilled cantaloupe.
1. Wash and clean the cantaloupe from the outside, remove the skin and scoop out the seeds.
2. Cut in long strips around 1 inch wide and turn and cut one inch wide again, It should be like small dices.
3. Shred the imitation crab sticks, finely chop the mint leaves, fresh basil, mince the garlic and onions, and keep it aside until needed.
MAKING
4. In a medium size bowl combine mayonnaise, lemon juice, zest, old bay seasoning, cayenne, fish sauce, minced garlic and onion, mint, basil, sugar and salt and pepper.
5. Mix everything well and then add the shredded crabs and toss everything together.
6. Chill the mixture for an hour before serving.
SERVING
7. Serve the spicy crab salad over bed of chilled cantaloupe.
Chef
