This recipe leapt out at me from a Delicious magazine (December 08/ January 09) that I was thumbing a few weeks ago - one of the reasons I love food mags like this one. It brings together an apparently odd combination of ingredients - watermelon, crab, curry powder - into a very delicious and elegant salad. Even better, it can be prepared an hour or two in advance. It would also work as an hors d'oeuvre if you cut the watermelon circles smaller. The gentle heat of the curried crab sits beautifully with the crisp and sweet watermelon - a perfect last taste of summer.
Curried Crab and Watermelon Salad
from Valli Little in Delicious Magazine
1/4 cup olive oil
2 small Granny Smith apples, grated
1/2 onion finely chopped
2 1/2 tsps good quality curry powder
2 tsps lime juice
1 tbs chopped coriander
1 tbs chopped mint
1/2 cup mayonnaise
1 cup fresh crabmeat
4 slices of watermelon, 3cm thick, cut into 7cm rounds (use a biscuit or scone cutter)
Pappadams to serve
Heat 1 tbl olive oil over medium heat. Add apple, onion and 1 1/2 tsps curry powder and cook until onion and apple have softened (5 mins or so). Remove from heat and stir in lime juice. Cool slighlty then puree in a blender with herbs and mayonnaise until smooth. Mix with grab, season to taste, then chill.
Combine remaining 2 tsps oil and 1 tsp curry powder in a small bowl. Set aside.
Place a watermelon round on each plate, then using the cutter to help you shape it, pile the crab salad on top of each round. Drizzle with curry mixture and serve with pappadams.