Crabmeat Salad in Halved Honedew Melons

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