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Crab Meat & Cantaloupe Salad
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup reduced-calorie mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon sugar
  • 2 teaspoons lemon juice
  • 3 cups alfalfa sprouts
  • 12 red leaf lettuce leaves
  • 1 pound fresh jumbo lump crab meat
  • 1 medium unpeeled cucumber, scored and sliced
  • 1 cup sliced fresh strawberries
  • 1 medium cantaloupe, peeled, seeded and cut lengthwise into 1/4-inch slices
Combine first six ingredients; stir well. Cover and chill. Arrange 3/4 cup alfalfa sprouts and three lettuce leaves on each of four serving plates. Spoon crab meat evenly over lettuce leaves; arrange cucumber and strawberries over alfalfa sprouts. Arrange cantaloupe slices evenly down center of each plate. Serve salad with chilled yogurt mixture. Yields 4 servings.
Nothing refreshes more on a warm day than melons ripe off the vine.
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