Cantaloupe and Crab Salad Recipe

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  • Fresh Crabmeat – 350 gms
  • Mayonnaise – 5 tblsp
  • Plain Yogurt – 50 ml
  • Extra Virgin Olive Oil – 4 tsp
  • Lime Juice – 4 tsp
  • Spring Onion – 1, finely chopped
  • Fresh Flat-leaf Parsley – 4 tsp, finely chopped
  • Cayenne Pepper – pinch
  • Cantaloupe Melon – 1
  • Radicchio Heads – 2, separated into leaves
  • Fresh Flat-leaf Parsley Sprigs – to garnish
  • Fresh Crusty Bread – to serve


  1. Place the crabmeat in a large bowl and pick over it very carefully to remove any remaining shell or cartilage, but try not to break the meat up.
  2. Place the mayonnaise, yogurt, olive oil, lime juice, spring onion, chopped parsley and cayenne pepper into a separate bowl and mix until thoroughly blended.
  3. Fold in the crabmeat.
  4. Cut the melon in half and remove and discard the seeds.
  5. Slice into wedges, then cut off the rind with a sharp knife.
  6. Arrange the melon wedges and radicchio leaves in 4 serving bowls.
  7. Then arrange the crabmeat mixture on top.
  8. Garnish with a few sprigs of fresh parsley and serve with crusty bread.

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