½ honeydew melon
1 lime, zested
2 tbsp rice wine vinegar
1 tsp sugar
2 x 170g cans crab meat
2 birdseye chillies, seeded, finely chopped
2 tbsp thinly sliced mint leaves
1 tbsp pickled ginger, thinly sliced
1 punnet micro herbs or chopped chives, to serve
Cut melon into 2cm-thick wedges lengthways. Scoop out seeds, remove skin and discard. Cut wedges in half.
Combine lime zest, vinegar and sugar.
Drain crab meat and squeeze out excess moisture.
Add crab, chilli, mint and ginger to dressing and stir to combine.
Arrange melon on a serving platter and top with crab salad. Decorate with micro herbs or chives and serve.