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Local Rock Crab & Asian pear salad with chilled watermelon

This elegant, original salad is easy to make and deliciously refreshing. The quality of the ingredients is key. We used Penryn Orchard Specialties 20th Century and Yali pears, and Windrose Farm heirloom watermelon
Bon Appetit!
Ingredients Process
  1. Peel the Asian pears and cut them into a julienne (so they look like thick matchsticks).
  2. Sprinkle with the lime juice so they don’t darken.
  3. Cut the watermelon into triangles ½” thick
  4. Gently toss the crab meat with the Julienne Asian pears, the scallions, mint, and mayonnaise. Keep well chilled until ready to serve.
  5. Place watermelon triangles on salad plates, and flank with the crab & Asian pear salad.
  6. Finish with a sprinkling of Hawaiian salt and cayenne.

Serves 6 as an appetizer

1 cup cooked rock crab meat, chilled (Buy claws only for easiest plucking, & steam them for 8 to 10 minutes)

2 medium size Penryn Orchard Specialties Asian pears

1 small Windrose Farm watermelon, chilled

¼ cup mayonnaise

2 Tbs. minced scallions

2 Tbs. lime juice 1 Tbs. spearmint, cut in chiffonade (Thin strips)

1 tsp Hawaiian red salt

½ tsp. cayenne pepper, or to taste
Equipment

1 steamer for the crab

1 sharp knife

1 cutting board

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