Crabmeat Salad in Halved Honedew Melons

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound fresh jumbo lump crabmeat, picked over to remove any shells
  • 1/4 cup light mayonnaise
  • 1/4 cup Puttanesca Sauce, recipe follows
  • 2 tablespoons finely chopped green onions
  • 1 teaspoon Dijon mustard
  • 2 honeydew melons, halved and seeded, bottoms trimmed so melon sits flat on plate
Directions

In a large bowl, combine crabmeat, mayonnaise, Puttanesca Sauce, green onions, and Dijon mustard. Toss gently to combine.

Spoon crab mixture into halved melons and serve.

Puttanesca Sauce:

2 teaspoons olive or vegetable oil

1 medium onion, chopped

2 tablespoons minced garlic

2 (28-ounce) cans crushed tomatoes

1 cup pitted Greek (kalamata) olives, halved

3 tablespoons drained capers

2 teaspoons anchovy paste

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 cup red wine, optiona)

Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.


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