Every time I am at the pool I get hungry as hell. Yes, most of the time I want a hotdog because I am unhealthy and a fat ass but if it is super hot and humid I want something light and fresh. This recipe is filling yet you don’t feel like shit after eating it. It is a summer party in your mouth. Pair with a nice Hampton Water or Palm Rosé and enjoy!

Ingredients:

4 oz Fresh Lump Blue Crab Meat

1/4 tsp Lemon Zest, plus more for garnish

1 tbs Fresh Lemon Juice

2 tbs Minced Red Onion

1 1/2 tsp Minced Fresh Tarragon, plus 24 leaves for garnish

1/2 tsp Kosher Salt

1/8 tsp Fresh Ground Black Pepper

Pinch of Cayenne Pepper

A Light Olive Oil (Brightland is my fav)

Seedless Water Melon for Serving

1. Whisk together lemon zest, lemon juice, oil, onion, tarragon, salt, black pepper and cayenne in a medium bowl. Add in the crab meat and mix gently. Cover and refrigerate for at least 2 hours but preferably 1 day.

2. Slice six 1/4 inch thick (6 mm) slabs from a small seedless watermelon and use a 1 1/2 inch biscuit cutter to stamp out 4 rounds from each slab. Set the circles on a serving platter, cover and place in fridge or freezer (if it’s really hot outside) until ready to serve.

3. When ready to serve, place a spoonful of crab mixture on each chilled watermelon slice, top each with with a tarragon leaf and a little lemon zest and pass the tray to the oohs and aah.