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Crab Meat 'N Melon Salad

This recipe was the Third Place Senior Cold Plate Winner in the 1972 National Hard Crab Derby in Crisfield, MD.

Credited to Mrs. Edward Osell of Claymont, DE.

  • 1 pound lump crab meat
  • 1 cup chopped celery
  • ½ cup chopped green pepper
  • ½ cup mayonnaise
  • ½ teaspoon pepper
  • crisp lettuce leaves
  • black olives or cherries for garnish
  • 3 tablespoons lemon juice
  • ¼ cup diced pimiento
  • ½ cup walnuts, chopped
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • 1 or 2 honeydew melons

Remove any bits of shell from crab meat and drain on paper towels.

Place crab meat in a bowl, toss with lemon juice. Add chopped celery, pimiento, green pepper, walnuts, mayonnaise, salt, pepper and onion powder. Toss carefully, cover and chill.

Melons should be chilled in advance and sliced according to the number of servings needed. Slice melon into rings, one slice per person.

Scoop out seeds and membrane. Peel off rind. Place each melon ring onto a crisp lettuce leaf. Spoon crab meat mixture into center of each ring.

Decorate with black olives or cherries if available. Melons may also be cut lengthwise into boats, then filled with crab meat mixture.

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