Serve with: Buttermilk biscuits with herb butter, and chilled steamed asparagus spears in a citrus vinaigrette.
Recipe information
Yield
Makes 4 servings
Ingredients
1/3 cup mayonnaise
2 tablespoons chopped fresh tarragon plus sprigs for garnish
1 tablespoon fresh lemon juice
2 1/2 teaspoons Old Bay seasoning or other seafood seasoning, divided
2 1/2 cups fresh lump crabmeat, picked over (about 12 ounces)
1 large cantaloupe, quartered, seeded (about 4 pounds)
Preparation
Step 1
Whisk mayonnaise, chopped tarragon, lemon juice, and 1 1/2 teaspoons Old Bay seasoning in medium bowl to blend. Stir in crabmeat. Season crab salad to taste with salt and pepper.
Step 2
Lightly sprinkle sides of cantaloupe with pepper and remaining 1 teaspoon Old Bay seasoning. Place melon wedges on serving plates and mound crab salad in cavity of each. Garnish with tarragon sprigs and serve.
