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Crab (Surimi) and Melon Salad

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“Don't make this salad unless it's hot outside; the unusual mix of ingredients is ultra refreshing. I originally got this recipe from the wonderful mailing list at, though I have altered it a bit to my own taste.”

Ingredients Nutrition

  • 2 cups cooked crabmeat, picked over (or use chopped surimi)
  • 1 tablespoon lime juice
  • 12 cantaloupe, peeled, seeded, and chopped (if using surimi, chop it and the melon in approximately equally-sized pieces)
  • 1 cup cooked white rice
  • 12 cup mayonnaise
  • 12 cup sour cream
  • salt & freshly ground black pepper
  • 4 cups lettuce, finely chopped


  1. Put the crab meat or surimi, lime juice, rice, mayonnaise, sour cream, and salt and pepper into a bowl and stir until well mixed.
  2. Add the melon and stir gently until combined. Serve immediately or refrigerate for up to several hours.
  3. Serve on a bed of lettuce -- or mix the lettuce in with the rest of the salad before serving.
  4. Step 1 can be done the day before serving, if desired, and the mixture stored in the refrigerator.
  5. This makes 2 or 3 main dish servings or 5 or 6 side salad servings.

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