Crab, Melon & Cucumber Ingredients
- 2 tablespoons white wine vinegar
- 150 ml/5 fl oz olive oil
- salt and ground black pepper
- 2 tablespoons pickled ginger, chopped
- 2.5 cm/1 in piece of fresh root ginger, peeled and grated
- 225 g/8 oz fresh cooked white crab meat, flaked
- 1 large head chicory, trimmed and leaves separated
- 1⁄2 cucumber, seeded and pared into ribbons
- 1 charentais melon, peeled, seeded and cut into quarters
Crab, Melon & Cucumber Recipe
4 Servings
Whisk together the vinegar and oil, and season with salt and pepper. In a bowl, toss the crab meat in half the dressing. Add the pickled ginger and root ginger.
Arrange a few chicory leaves, cucumber ribbons and a melon quarter on each of four serving plates. Spoon the crab meat and remaining dressing over the top,
and serve.
