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.
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.