Photo of Crabmeat salad in a cantaloupe bowl by WW

Crabmeat salad in a cantaloupe bowl

4 - 8
PersonalPoints™ per serving
Total Time
20 min
20 min
0 min
This succulent crabmeat salad is neatly served in an edible bowl. The sweet melon provides a lovely complement to the slightly-spiced crab mixture.


Reduced calorie mayonnaise

½ cup(s)

Uncooked scallion(s)

1 oz, finely chopped


2 tbsp(s)

Fresh lemon juice

2 tbsp(s)

Sweet red pepper(s)

2 tbsp(s), minced or finely chopped

Uncooked onion(s)

1 tbsp(s), minced or finely chopped

Fresh parsley

1 tbsp(s), minced or finely chopped

Sweet pickle relish

1 tbsp(s)

Dijon mustard

1 tbsp(s)

Table salt

tsp(s), or to taste

Lump crabmeat

1 pound(s), fresh, picked over to remove any shells


2 small, halved and seeded


1 tbsp(s), fresh, finely chopped


  1. Place mayonnaise, scallions, ketchup, lemon juice, red pepper, onion, parsley, relish, mustard and salt in a blender or food processor; blend until smooth (add a touch of water to obtain a thinner dressing consistency, if desired).
  2. Put crabmeat in a medium bowl and toss with mayonnaise mixture (add as much or as little as desired).
  3. Slice a sliver off the bottom of each melon half so it will sit flat on a plate; spoon about 1 cup of crabmeat salad into each half, garnish with chives and serve. Yields half a filled melon per serving.


Shrimp or lobster can easily be substituted for the crabmeat if preferred.