Crabmeat Salad in Halved Honedew Melons (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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 |
Directions:
1. In a large bowl, combine crabmeat, mayonnaise, Puttanesca Sauce, green onions, and Dijon mustard. Toss gently to combine.
2. Spoon crab mixture into halved melons and serve.
3. Puttanesca Sauce:
4. 2 teaspoons olive or vegetable oil
5. 1 medium onion, chopped
6. 2 tablespoons minced garlic
7. 2 (28-ounce) cans crushed tomatoes
8. 1 cup pitted Greek (kalamata) olives, halved
9. 3 tablespoons drained capers
10. 2 teaspoons anchovy paste
11. 1/2 teaspoon salt
12. 1/2 teaspoon crushed red pepper flakes
13. 1/2 cup red wine, optiona)
14. 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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