Thai Crab and Watermelon Salad

Wow, is it almost the end of August already?  This month has flown by for me, and it is hard for me to imagine that summer is almost over.  But not yet!  Case in point, this beautiful guest post today from Joy of Joylicious features an Easy Thai Crab and Watermelon Salad with gorgeous multi-colored melons, light and and healthy crab, fresh herbs, and a tangy dressing.  If you ask me, it is the perfect way to savor the last days of summer.  Plus, isn't it beautiful?  Although that is to be expected, since it came from Joy's kitchen.  Behind the lens, Joy works magic, and all her posts featuring stunning photography plus amazing recipes and experiences.  I also adore how she artfully integrates text into her photos.  Genius.  And of course, I love that she is just an all around happy gal.  Enjoy the post and be sure to stop by and check out Joylicious! 

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Amanda has been one of my great blogger friends since the beginning.  I rooted for her during Project Food Blog and continue to be mesmerized time and time again with her beautiful pictures, recipes and words. While she’s slaving away in graduate school, she’s asked a few of her friends to hold the fort during her dissertation.  So I am so honored to be the guest blogger at The Cilantropist today, thank you Amanda for having me!

One of my favorite parts about summers in Texas are the family get togethers we have on the weekends around the pool.  Every Sunday the family gets together to enjoy a little beer, plenty of grilling and of course lots of eating.  I found this recipe through Food and Wine – they originally had grilled chicken which I’ve replaced with crab.  I love the addition of the watermelon with the bold yet light vinaigrette.  It’s a great appetizer for the summer as it’s easy to prepare and would wow any crowd. 

You might also like: Chili Lime Marinated Shrimp, or Melon Cucumber Salad with Lime and Mint

One year ago: Quick Peach Chipotle Salsa

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Thai Crab and Watermelon Salad

Adapted from Food and Wine

2 stalks fresh lemongrass, inner core only, minced well

1/4 cup vegetable oil

1 1/2 cups fresh crab meat (jumbo lump or claw)

2 Thai chiles, sliced

2 garlic cloves, sliced

2 tbsp light brown sugar

3 tbsp freshly squeeze lime juice

2 tbsp Asian fish sauce

2 tbsp water

Approximately 2 1/2 lbs seedless watermelon, cut into chunks, balls, or rounds, about 3 cups total (use any type/color of watermelon you like)

1/4 cup each of fresh chopped cilantro and mint

In a medium bowl, combine the lemongrass, vegetable oil, and a pinch of salt and pepper.  Add the crab and let marinate in the refrigerator for approximately 20 minutes.  Then, cut watermelon into various sizes using cookie cutters or a knife, and then set aside until ready to use.

Meanwhile, to make the dressing, combine the chiles, garlic, brown sugar, lime juice, fish sauce, and water in a mini food processor, and pulse until everything is finely chopped and well mixed.  

When ready to serve, place the crab on each plate, pour the dressing over the crab, and garnish the cilantro and mint.  Arrange the watermelon as you please, and serve immediately.