Crabmeat Salad In Halved Honedew Melons Recipes

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

Ingredients

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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