Source: dLife

A light and refreshing salad, made with crab, peppers, and melon.

Servings

14 oz dungeoness crab meat , drained
1 tbsp peanut oil
1 whole jalapeno pepper , seeded and chopped
1 tbsp pickled ginger
1 medium limes , zest and juiced
1 cup lime wedges for decoration
0.25 cup fresh cilantro , small handful roughly chopped
1 Greens, radicchio, fresh (or red endive)
1 cantaloupe , seeded, peeled, and sliced (or charentais melon)
1 pinch salt and pepper

1 In a large bowl combine the crabmeat, oil, jalapeno pepper, pickled ginger, lime zest and juice, and cilantro, toss, and season to taste.
2 Arrange 3 or 4 leaves of red endive on each serving plate.
3 Place the slices of melon between the leaves, and pile the crabmeat in the center.
4 Garnish with a sprig of cilantro and serve with lime wedges to squeeze over.

Use fresh crab if available.