Crab and Summer Melon Salad

Southern Kitchen
Crab and Summer Melon Salad

About the recipe

In this salad, the sweetness of melon acts as a refreshing counterpoint to the briny crab. Don’t be alarmed at the inclusion of a habanero pepper. Beyond the spice — which is kept in check by the melon and cucumber — the habanero has a fruitiness that integrates nicely into the salad.

If you want to temper some of the natural bitterness of the raw onion, try soaking the sliced onion in ice water for 15 minutes before mixing in with the salad.

Serves: 4 to 6

Hands On Time: 20 minutes

Total Time: 20 minutes


4 cups diced seedless watermelon

2 cups diced cantaloupe

1 English cucumber, peeled, seeded and diced

8 ounces jumbo lump crab meat

1/2 red onion, cut into quarters and thinly sliced

1 (0.75-ounce) package basil, leaves torn into bite-sized pieces

2/3 cup extra-virgin olive oil

Juice of 2 limes

2 tablespoons honey

1 habanero pepper, seeded and minced

Salt and freshly ground black pepper


In a large bowl, combine the watermelon, cantelope, cucumber, crab, red onion, and basil.

In a small bowl, whisk together olive oil, lime juice, honey and habanero. Season to taste with salt and pepper, then pour the dressing over the salad and toss to combine. Garnish with additional basil, if desired, and serve chilled.