Photo of Crabmeat salad in a cantaloupe bowl by WW

Crabmeat salad in a cantaloupe bowl

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. We’ve used cantaloupe here, but honeydew melon would make an excellent alternative. The minced red bell pepper and onion not only boost the salad’s flavor, but it also adds a nice crunchy texture. Shrimp, lobster or a good quality canned tuna can easily be substituted for the crabmeat if preferred. If the center of your cantaloupe is on the small side, hollow it out to make more room for the filling. Top each serving with chopped chives or parsley for a pretty garnish.


Reduced calorie mayonnaise

½ cup(s)


2 medium, finely chopped


2 Tbsp

Fresh lemon juice

2 Tbsp

Red bell pepper

2 Tbsp, minced or finely chopped


1 Tbsp, chopped, minced or finely chopped

Fresh parsley

1 Tbsp, fresh, minced or finely chopped

Sweet pickle relish

1 Tbsp

Dijon mustard

1 Tbsp

Table salt

tsp, or to taste

Uncooked lump crabmeat

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


2 small, halved and seeded


1 Tbsp, 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.