Ingredients
4 cups chopped tomato
4 cups chopped watermelon
½ fennel bulb, finely chopped (about 1 cup)
½ small onion, finely chopped (about ½ cup)
⅓ cup plus 1 tablespoon seeded minced jalapeño, divided
¼ cup loosely packed torn fresh mint
¼ cup loosely packed torn fresh basil
¼ cup red wine vinegar
1 teaspoon fresh lemon juice
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
½ cup mayonnaise
Zest and juice of 2 limes
10 mint leaves, thinly sliced
½ teaspoon crushed red pepper
Pinch of sugar
1½ pounds jumbo lump crabmeat, picked free of shells
Directions
1
In the work bowl of a blender, working in two batches, combine tomato, watermelon, fennel, onion, ⅓ cup jalapeño, mint, basil, vinegar, lemon juice, salt, and olive oil. Blend on low to combine, and then raise the speed to medium for a few pulses. (The mixture should be evenly combined, but still chunky.) Taste, and add more salt and lemon, as desired. Set aside.
2
In a large bowl, combine mayonnaise, lime zest and juice, remaining 1 tablespoon jalapeño, sliced mint, red pepper, sugar, and salt to taste. Add crabmeat, and gently toss. To serve, divide tomato mixture among bowls. Top with crabmeat mixture among bowls, and finish with a drizzle of olive oil.