Melon Stuffed With Crab Salad

Name: Melon Stuffed With Crab Salad
Total time: 30 min
Yield: Four servings
Ingredients: 2 medium zucchini, cut into small dice; 1 pound jumbo lump crab meat, picked over for shells; 1 cup ripe honeydew melon, cut into 1/4-inch cubes; 1 yellow bell pepper, cored and cut into small dice; 3 tablespoons chopped fresh mint; 4 teaspoons chopped fresh basil; 1 jalapeno, seeded and minced; 1/2 teaspoon grated lemon zest; 2 tablespoons fresh lemon juice; 3 teaspoons salt; Freshly ground pepper to taste; 1 large ripe honeydew melon, quartered lengthwise, seeds scooped out

By Molly O'Neill

Total Time: 30 minutes
Rating: 3(5)
Comments: Read comments

Featured in: FOOD; Ripeness Is All

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Ingredients

Yield:Four servings

2medium zucchini, cut into small dice
1pound jumbo lump crab meat, picked over for shells
1cup ripe honeydew melon, cut into ¼-inch cubes
1yellow bell pepper, cored and cut into small dice
3tablespoons chopped fresh mint
4teaspoons chopped fresh basil
1jalapeno, seeded and minced
½teaspoon grated lemon zest
2tablespoons fresh lemon juice
3teaspoons salt
Freshly ground pepper to taste
1large ripe honeydew melon, quartered lengthwise, seeds scooped out

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast until just tender, about 15 minutes. Let cool. Place the zucchini, crab, melon cubes and bell pepper in a large bowl and toss to combine. Add 1 tablespoon of the mint, the basil, jalapeno, lemon zest, lemon juice, salt and pepper and mix well.
Step 2
Place 1 melon quarter on each of 4 large plates. Spoon the salad into the hollow of each piece of melon. Sprinkle the remaining mint over the top and serve immediately.