Crabmeat Salad In Halved Honedew Melons Recipes

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MANGO, PAPAYA, SHRIMP, AND CRAB SALAD IN HONEYDEW CUPS



Mango, Papaya, Shrimp, and Crab Salad in Honeydew Cups image

Categories     Salad     Sauce     Brunch     Honeydew     Mango     Papaya     Crab     Shrimp

Yield serves 4 to 6

Number Of Ingredients 14

6 tablespoons mayonnaise
1/4 cup (packed) light brown sugar
1/4 cup chopped fresh cilantro
3 tablespoons Dijon mustard
3 tablespoons distilled white vinegar
1 tablespoon minced seeded jalapeño chile
2 teaspoons fresh lime juice
1 teaspoon bottled hot sauce (such as Huichol)
Salt and freshly ground black pepper
2 cups diced papaya (from 1 small papaya)
2 cups diced mango (from 2 large mangoes)
1 pound cooked shrimp, shelled, deveined, and diced
8 ounces lump crabmeat, picked over to remove any shell and cartilage
2 to 3 small honeydew melons (see Tip)

Steps:

  • Combine the mayonnaise, brown sugar, cilantro, mustard, vinegar, jalapeño, lime juice, and hot sauce in a medium bowl and stir well. Season the dressing to taste with salt and pepper.
  • Put the papaya, mango, shrimp, and crabmeat in a large bowl. Add the dressing and toss gently to combine.
  • Halve the melons and scoop out the seeds. Spoon the salad into the honeydew cups, and serve.
  • tip
  • The bottoms of the honeydew halves may need to be partly sliced off so they don't roll around. An average honeydew is about the size of a small bowl on the inside.

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