Crabmeat salad in a cantaloupe bowl
Reduced calorie mayonnaise
2 medium, finely chopped
Fresh lemon juice
Sweet red pepper(s)
2 Tbsp, minced or finely chopped
1 Tbsp, minced or finely chopped
1 Tbsp, fresh, minced or finely chopped
Sweet pickle relish
⅛ tsp, or to taste
1 pound(s), fresh, picked over to remove any shells
2 small, halved and seeded
1 Tbsp, fresh, finely chopped
- 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).
- Put crabmeat in a medium bowl and toss with mayonnaise mixture (add as much or as little as desired).
- 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.