Crabmeat salad in a cantaloupe bowl
4
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This succulent crabmeat salad is neatly served in an edible bowl. The sweet melon provides a lovely complement to the slightly-spiced crab mixture.
Ingredients
Reduced calorie mayonnaise
½ cup(s)
Uncooked scallions
1 oz, finely chopped
Ketchup
2 tbsp(s)
Fresh lemon juice
2 tbsp(s)
Red bell pepper
2 tbsp(s), minced or finely chopped
Onion
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
⅛ tsp(s), or to taste
Lump crabmeat
1 pound(s), fresh, picked over to remove any shells
Cantaloupe
2 small, halved and seeded
Chives
1 tbsp(s), fresh, finely chopped
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.