Cantaloupe & crab salad recipe

Pinterest LinkedIn Tumblr +

  • Yield: 4 Servings


  • 12 oz (350 g) fresh crabmeat
  • 5 tbsp mayonnaise
  • 2 fl oz (50 ml) plain yogurt
  • 4 tsp extra-virgin olive oil
  • 4 tsp lime juice
  • 1 scallion, finely chopped
  • 4 tsp finely chopped fresh parsley
  • Pinch of cayenne pepper
  • 1 cantaloupe melon
  • 2 radicchio heads, separated into leaves
  • Fresh parsley sprigs, to garnish
  • Crusty bread, to serve
How to Make It
  1. Place the crabmeat in a large bowl and pick over it very carefully to remove any remaining shell or cartilage, but try not to break up the meat.
  2. Put the mayonnaise, yogurt, olive oil, lime juice, scallion, chopped fresh parsley, and cayenne pepper into a separate bowl and mix until thoroughly blended. Fold in the crabmeat.
  3. Cut the melon in half and remove and discard the seeds. Slice into wedges, then cut off the rind with a sharp knife.
  4. Arrange the melon slices and radicchio leaves on 4 large serving plates, then arrange the crabmeat mixture on top. Garnish with a few sprigs of fresh parsley and serve with fresh crusty bread.

Comments are closed.