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. 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.
Ingredients
Reduced calorie mayonnaise
½ cup(s)
Scallions
2 medium, finely chopped
Ketchup
2 Tbsp
Fresh lemon juice
2 Tbsp
Red bell pepper
2 Tbsp, minced or finely chopped
Onion
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
⅛ tsp, or to taste
Uncooked lump crabmeat
1 pound(s), fresh, picked over to remove any shells
Cantaloupe
2 small, halved and seeded
Chives
1 Tbsp, 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.
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