Princess Cruise Line Recipe of the Month: Crab and Melon Balls with Lemon Dressing
The bright breeziness of spring calls for an equally dainty dish, and this seafood starter fits the bill. From our main dining room to yours, this refreshing recipe always tempts the tastebuds.
| Serves 8 | ||
| Ingredients: | Method of Preparation: | |
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• 1 lb. crabmeat, picked clean
• ⅓ c. lemon juice • ½ c. olive oil • Black pepper, cracked • 1 cantaloupe melon, peeled, seeded and cut in small chunks or balls • 1 medium apple, peeled, cored and finely chopped • Salt and pepperLemon Confit: • 2 lemons • 1 T. olive oil |
Place the crabmeat into a medium bowl.
In a separate small bowl, whisk lemon juice, olive oil and black pepper.Pour about two-thirds of the lemon dressing over the crabmeat and toss lightly until combined. Add melon balls and apple. Check the seasoning and adjust as needed. Add salt and pepper to taste.Lemon Confit: Remove the zest from the two lemons and cut into fine julienne strips. Place in a small saucepan and add cold water to cover. Bring to the boil over medium heat. Remove from heat and drain the zest. Return the zest to the saucepan and again add cold water to cover. Bring to a boil again. Remove from heat and drain. Plunge zest into ice water. Drain thoroughly. Drizzle with olive oil and season with salt and pepper. To serve, spoon crab mixture into individual serving dishes and garnish with lemon confit. |
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