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Herb and crab salad Recipe
Herb and crab salad
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
The Cuisine of Quebec City and its region
Total time: 15 to 30 minutes

Prep. time: 20 minutes
Cooking time: None

Difficulty: Easy
For 4 servings

- 1/2 cantaloup
- 1/2 honeydew melon
- 3 Tbsp. olive oil
- juice of half a lemon
- 60 ml / 1/4 cup shelled crab
- 2 Tbsp. herbs: (chervil, basil, chives)
- 4 slices of watermelon 8 cm × 8 cm × 1 cm / 3" × 3" × 1/2"
- salt and freshly ground pepper
- slices of melon or watermelon for garnish
- 28 g / 1 oz baby arugula
  1. Peel and thinly slice the melon halves. Overlap the slices, alternating colors. Set aside.
  2. Recuperate the remaining cantaloup flesh. With a immersion blender, purée it. Add the olive oil and lemon juice. Season with salt and pepper and mix well.
  3. In a bowl, gently combine the crab and herbs.
  4. Cut the watermelon slices into four squares and place on four plates. 
  5. Arrange the crab mixture on top. Top with melon slices. Pour the vinaigrette over the assembly. Finish by garnishing with baby arugula. 
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