Ingredients
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
Method
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Cut melon into 2cm-thick wedges lengthways. Scoop out seeds, remove skin and discard. Cut wedges in half.
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Combine lime zest, vinegar and sugar.
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Drain crab meat and squeeze out excess moisture.
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Add crab, chilli, mint and ginger to dressing and stir to combine.
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Arrange melon on a serving platter and top with crab salad. Decorate with micro herbs or chives and serve.
