Yield: 6 servings
|1 pounds||Fresh lump crabmeat; picked over to|
|\N \N||Remove any cartilage|
|1¾ cup||Cantaloupe balls|
|2 cups||Watermelon balls|
|1 cup||Seeded; 1/4\"-diced plum tomatoes|
|1½ teaspoon||Finely minced fresh ginger|
|3 tablespoons||Fresh orange juice|
|½ teaspoon||Dijon mustard|
|\N \N||Salt; to taste|
|\N \N||Freshly ground black pepper; to taste|
|¼ cup||Extra-virgin olive oil|
|½ teaspoon||Finely grated orange zest|
|2 tablespoons||Chopped fresh basil leaves|
|2 \N||Red radicchio lettuce heads; leaves rinsed,|
|\N \N||And patted dry|
Place the crabmeat, cantaloupe, watermelon, tomatoes, and ginger in a large bowl. Gently toss together with a rubber spatula. Set aside. Combine the orange juice, vinegar, mustard, salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until the mixture has thickened slightly. Stir in the orange zest. Shortly before serving, toss the dressing and the basil with the crabmeat mixture. Serve on a decorative platter surrounded by radicchio leaves. Serves 6.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 126 Formatted for MasterCook by Nancy Berry - cwbj78a@...
Converted by MM_Buster v2.0l.