Crabmeat Salad In Halved Honedew Melons Recipes
MELON STUFFED WITH CRAB SALAD
Provided by Molly O'Neill
Categories easy, salads and dressings, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast until just tender, about 15 minutes. Let cool. Place the zucchini, crab, melon cubes and bell pepper in a large bowl and toss to combine. Add 1 tablespoon of the mint, the basil, jalapeno, lemon zest, lemon juice, salt and pepper and mix well.
- Place 1 melon quarter on each of 4 large plates. Spoon the salad into the hollow of each piece of melon. Sprinkle the remaining mint over the top and serve immediately.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 1 gram, Carbohydrate 48 grams, Fat 2 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1651 milligrams, Sugar 38 grams, TransFat 0 grams
MANGO, PAPAYA, SHRIMP, AND CRAB SALAD IN HONEYDEW CUPS
Steps:
- Combine the mayonnaise, brown sugar, cilantro, mustard, vinegar, jalapeño, lime juice, and hot sauce in a medium bowl and stir well. Season the dressing to taste with salt and pepper.
- Put the papaya, mango, shrimp, and crabmeat in a large bowl. Add the dressing and toss gently to combine.
- Halve the melons and scoop out the seeds. Spoon the salad into the honeydew cups, and serve.
- tip
- The bottoms of the honeydew halves may need to be partly sliced off so they don't roll around. An average honeydew is about the size of a small bowl on the inside.
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