CRABMEAT SALAD IN HALVED HONEDEW MELONS

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Crabmeat Salad in Halved Honedew Melons image

Provided by Robin Miller : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 16

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)

Steps:

  • 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.

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