POINTS® Value |  6
Servings | 4
Preparation Time | 20 min
Cooking Time | 0 min
Level of 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.


1/2 cup reduced-calorie mayonnaise
2 medium scallion(s), finely chopped
2 Tbsp ketchup
2 Tbsp fresh lemon juice
2 Tbsp sweet red pepper(s), minced or finely chopped
1 Tbsp onion(s), minced or finely chopped
1 Tbsp parsley, fresh, minced or finely chopped
1 Tbsp sweet pickle relish
1 Tbsp Dijon mustard
1/8 tsp table salt, or to taste
1 pound lump crabmeat, fresh, picked over to remove any shells
2 small cantaloupe, halved and seeded
1 Tbsp chives, 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.



Notes

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




-- Edited by Colette at 14:20, 2006-06-22