Name: Spicy Crab and Melon Salad
Yield: Makes 4 servings
Ingredients: 1/3 cup mayonnaise; 2 tablespoons chopped fresh tarragon plus sprigs for garnish; 1 tablespoon fresh lemon juice; 2 1/2 teaspoons Old Bay seasoning or other seafood seasoning, divided; 2 1/2 cups fresh lump crabmeat, picked over (about 12 ounces); 1 large cantaloupe, quartered, seeded (about 4 pounds)

Serve with: Buttermilk biscuits with herb butter, and chilled steamed asparagus spears in a citrus vinaigrette.

Recipe information

Yield
Makes 4 servings

Ingredients

1/3 cup mayonnaise

2 tablespoons chopped fresh tarragon plus sprigs for garnish

1 tablespoon fresh lemon juice

2 1/2 teaspoons Old Bay seasoning or other seafood seasoning, divided

2 1/2 cups fresh lump crabmeat, picked over (about 12 ounces)

1 large cantaloupe, quartered, seeded (about 4 pounds)

Preparation

Step 1
Whisk mayonnaise, chopped tarragon, lemon juice, and 1 1/2 teaspoons Old Bay seasoning in medium bowl to blend. Stir in crabmeat. Season crab salad to taste with salt and pepper.
Step 2
Lightly sprinkle sides of cantaloupe with pepper and remaining 1 teaspoon Old Bay seasoning. Place melon wedges on serving plates and mound crab salad in cavity of each. Garnish with tarragon sprigs and serve.

TagsSalad Crab Shellfish Seafood Cantaloupe Melon Fruit Tarragon Herbs & Spices Main Dinner Nut Free Gluten Free 5 Ingredients or Fewer Easy No-Cook Bon Appétit

Recipe notes

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