I recently saw this recipe for Thai Crab and Watermelon Salad on The Cilantropist’s blog which turns out was actually a guest post by Joylicious. Whew! I am getting tired trying to convey the origins of this salad, but I definitely want to give credit where credit is due here.
Crab and watermelon….watermelon and crab. These thoughts kept rolling around in my head while I tried to decide if I would actually like two of my favorite ingredients together. Here in the Puget Sound, we have ready access to the best crab available…Dungess just about anytime we want it. As a matter of fact, just down the street from my office there is a seafood guy who sets up shop this time of year with local, fresh seafood. The best part? He does it right in front of the produce stand!! Bonus for me.
Yesterday, after mulling this salad over all day, I finally decided to give it a try. My husband is funny about food. When we were first married, he wouldn’t touch seafood and was a pretty picky eater. Over the years, he palate has expanded far past my wildest hopes, but sometimes I still have to “surprise” him with certain foods. If he has a chance to think about it, he might decide he won’t like it before he gives it a try and I knew this was going to be one of those dishes.
Since I find it almost genetically impossible to make a recipe exactly the way it is written (this may be why I am not such a great cake baker??) , I thought it would benefit from the addition of grapefruit and avocado, two ingredients I love with crab. Also, I couldn’t put my hands on lemongrass or Thai chiles, so what you have here doesn’t much resemble the original, but suited my tastes perfectly.
My husand’s verdict? Definitely a keeper!