Crabmeat Salad in Halved Honedew Melons

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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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

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 (optional)


  1. In a large bowl, combine crabmeat, mayonnaise, Puttanesca Sauce, green onions, and Dijon mustard. Toss gently to combine. 
  2. Spoon crab mixture into halved melons and serve.

Puttanesca Sauce:

  1. 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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