3 TB Olive Oil
2 TB Green apple, grated
2 TB Onion, grated
2 tsp. Curry powder
½ C. Mayonnaise
2 TB Mint, chopped
1 lb. Lump Crabmeat
4 C. Arugula
1. Heat 1 TB. oil in small saucepan and add apple, onion and curry powder and cook over medium heat until onion is soft, about 5 minutes. Let cool.
2. Transfer mixture into a large bowl and fold in mayo and mint, then crab, and taste for salt and pepper.
3. Cut the watermelon into nice triangles and transfer to 4 plates. Squeeze a little lime juice on. Mound the crab on top of the watermelon. In another bowl, toss the arugula with 2 TB olive oil, a squeeze of lime, salt and pepper. Arrange the arugula on the plates, top with a slice of watermelon and the crab gently mounded on top.
If crab is a no-go for you, try this with a couple leftover chicken breasts or just poach a couple.