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Categories:
mayonnaise scallions ketchup lemon juice sweet red peppers onion fresh parsley Sweet Pickle mustard salt lump crabmeat cantaloupe chives
Viewed: 21 - Published at: 9 years agoIngredients
- 12 cup reduced-calorie mayonnaise
- 2 medium scallions, finely chopped
- 2 tablespoons ketchup
- 2 tablespoons fresh lemon juice
- 2 tablespoons sweet red peppers, minced
- 1 tablespoon onion, minced
- 1 tablespoon fresh parsley, minced
- 1 tablespoon sweet pickle relish
- 1 tablespoon Dijon mustard
- 18 teaspoon table salt
- 1 lb lump crabmeat, fresh, picked over to remove any shells (you can also substitute shrimp or lobster)
- 2 small cantaloupe, halved and seeded
- 1 tablespoon chives, fresh, finely chopped
Method
- 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.
