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Chesapeake Melon And Crab Meat Salad

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1 pound fresh lump crabmeat
cup mayonnaise
cup sour cream or plain yoghurt
2 tablespoons olive oil
2 tablespoons fresh lemon or limejuice
cup minced scallions
2 tablespoons minced fresh coriander (cilantro)
teaspoon cayenne
Salt and pepper
1 cantaloupe or small honeydew melons
3 medium-size heads of Belgian endive
Fresh coriander (cilantro) sprigs, for garnishing


Serves: 6


1. Pick over the crabmeat very carefully, removing any bits of shell or cartilage. Leave the pieces of crabmeat as large as possible.

2. In a medium, size bowl, combine all the other ingredients except the melon and endive. Mix well. Fold the crabmeat into this dressing!

3. Halve the melons and remove the seeds. Cut into thin slices, and remove the rind.

4. Arrange the salad on individual serving plates. Making a decorative design with the melon slices and whole endive leaves. Place a mound of dressed crabmeat on each plate. Garnish each salad with fresh coriander sprigs.

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