Chili Crab Salad on Watermelon Carpaccio #Sunday Supper

crab salad- A Stack of


Happy Cinco de Mayo! It’s Mexican Fiesta time- one of my favorite holidays.

As much as I love enchiladas and nachos- after awhile all that cheese, beans and fried corn can be a bit heavy. This is a light crab salad with a nice chili punch so you don’t feel like you’re missing out on any fireworks.


Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

Join the #SundaySupper conversation on Twitter today to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a $100 discount available on the full conference pass today if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper.  *Note the code is only valid during the chat time frame.

Mexican Crab Salad on Watermelon
A light and delicious crab salad, reminiscent of ceviche. The watermelon adds a refreshing crunch and delicate sweetness to the spicy crab. Serves 4
256 calories
25 g
110 g
9 g
23 g
1 g
438 g
635 g
19 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 256
Calories from Fat 75
% Daily Value *
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 110mg
Sodium 635mg
Total Carbohydrates 25g
Dietary Fiber 3g
Sugars 19g
Protein 23g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 pound lump crab meat- cleaned
  2. 4 tablespoons fresh lime juice
  3. 1 jalapeño, finely minced
  4. 1/4 cup white onion, finely minced
  5. 2 tablespoons canola oil
  6. 1/4 teaspoon salt
  7. 1/4 of large seedless watermelon
  8. 1 tablespoon chili powder
  9. 1 teaspoon cayenne pepper
  10. 2 tablespoons lime zest
  11. Cilantro leaves for garnish
  1. In a large bowl combine: crab, lime juice, jalapeño, onion, oil and salt.
  2. Slice the rind off the watermelon and with a sharp knife, slice into paper thin rounds- about 16 in total.
  3. In a small bowl combine: chili powder, cayenne and lime.
  4. Lay 4 slices of watermelon on each of 4 plates. Divide the crab evenly. Sprinkle top with chili- lime salt.
  5. Serve with cilantro leaves.
  1. Crab may be made up to a day in advance and kept cold.
A Stack of Dishes


  1. I would have never thought to pair watermelon with crab. This salad looks so refreshing and delicious!

  2. Wow! This is absolutely amazing! I am in love and your photography is just exquisite! So glad you shared this beautiful recipe during #SundaySupper

  3. Oh, I love this. So light, healthy, and absolutely lovely. I agree with Isabel about your photography: exquisite!

  4. This looks like such a wonderful light dinner for all summer long. Love the refreshing watermelon paired with the crab.

  5. I love how this is fresh and spicy at the same time

  6. Diana @GourmetDrizzles says:

    This is beautiful, Gail! Love the colors and presentation but mostly love the very interesting and refreshing use of ingredients!

  7. This looks amazing! What a perfect, refreshing meal.

  8. After all we ate during our Cinco de Mayo pot luck party this would have been great. Love watermelon too.

  9. All I can say is WOW! What a terrific combination, beautiful job 🙂

    Happy Blogging!
    Happy Valley Chow

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