Crabmeat Salad in Halved Honedew Melons

2019-06-09
  • Yield : 4 servings
  • Prep Time : 10m
  • Ready In : 10m
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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
  • 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)

Method

Step 1

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

Step 2

Spoon crab mixture into halved melons and serve.

Step 3

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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