1) For the pickled rind, combine all of the ingredients except for the rind in a small saucepan, simmer for 5 minutes. Add the rind, let it steep for 5 minutes. Pour into a bowl and cool over an ice bath.
2) To make the vinaigrette, in a small saucepan heat the vinegar and add the mint sprigs. Reduce by half. Add the remaining ingredients, except the oil and cool. Remove the mint sprigs. When cool, whisk in the oil.
3) Toss the watermelon and rum together, set aside. Toss the crab in half of the vinaigrette. Toss the greens and radishes in a third to half of the vinaigrette. Place the greens and watermelon on the plate, sprinkle with pickled watermelon rind and top with the crabmeat.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.