Louisiana Crab And Summer Melon Salad Recipe
tarragon aioli, watercress, creme fraiche
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Make the Tarragon Aioli
In a small bowl, combine 1/2 cup of creme fraiche with 1 tablespoon of chopped fresh tarragon, 1 teaspoon of lemon juice, and salt to taste. Mix well and set aside.
- 2
Prepare the Salad
In a large bowl, gently combine the lump crab meat, diced cantaloupe, and diced honeydew melon. Be careful not to break up the crab meat too much.
- 3
Assemble the Salad
On a serving platter, layer the watercress. Spoon the crab and melon mixture on top of the watercress. Drizzle the tarragon aioli over the salad.
- 4
Serve
Garnish with additional tarragon if desired and serve immediately.
